Bread Pudding Carbonara

• 12 lb stale bread, cut in 3/4-inch cubes
• 34 lb bacon, cooked very crispy and crumbled
• 1 onion, diced
• 1 cup frozen baby peas
• 12 cup grated parmesan cheese or 12 cup pecorino cheese
• 1 teaspoon ground black pepper
• 3 eggs
• 12 tablespoon Worcestershire sauce
• 12 cup half-and-half
• 12-1 cup skim milk
• 14 cup grated parmesan cheese or 14 cup pecorino cheese

1. In a bowl, toss bread cubes, bacon, onion, peas, 1/2 c grated cheese and black pepper.
2. In a 2-cup measuring cup, lightly beat eggs.
3. Add Worcestershire sauce and half-and-half.
4. Add enough skim milk to bring the total volume up to 2 cups.
5. Pour over bread cubes and toss well.
6. Let stand 15 minutes while oven preheats to 350F.
7. Spray a 2-qt souffle dish with non-stick spray.
8. Pour mixture into dish; try to arrange mostly bread cubes on top.
9. Place on a cookie sheet to catch any spillover.
10. Place in preheated oven and bake 45 minutes.
11. Sprinkle with remaining 1/4 c grated cheese and bake an additional 15 minutes.

bread, bacon, onion, frozen baby peas, parmesan cheese, ground black pepper, eggs, worcestershire sauce, milk, parmesan cheese

Taken from www.food.com/recipe/bread-pudding-carbonara-399755 (may not work)