Blood Bread Pudding - Andrew Zimmern

Ingredients

• 6 cups cubed country bread, toasted
• 2 cups fresh chicken or duck blood (you might need an extra 1/4 or 1/3 cup if your bread is very dense)
• 1/4 cup cream
• 4 minced shallots
• 1 leek, rinsed, sliced thin, white and pale green parts only
• 3 tablespoons minced tarragon
• 1 tablespoon fresh thyme leaves
• 1 clove minced garlic
• 4 pieces applewood smoked bacon, lightly crisped and dryed… rendered fat reserved in the frying pan. (I love the new Nueske’s cherry wood nitrate-free bacon for this, if you can get it)
• 6 eggs
• Butter
• Minced chives