Chunks of bacon give this English classic newfound appeal. Ingredients 6 ounces bacon slices (about 7 slices), cut into 1-inch pieces 2 tablespoons Butter (about), melted 1 1/2 cups all purpose flour 3 tablespoons fresh sage chopped, divided 1 teaspoon coarse kosher salt 1 1/2 cups whole milk 3 large eggs

Instructions
Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.

Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).

Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.

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Yields: 8 Servings
     Bon Appetit magazine, December 2006, page 127

notes:  This was such a hit with my family that I had to make a double recipe to go with the left overs.

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