Yorkshire Pudding with Bacon and Sage
Ingredients
- 6 ounces bacon slices cut to 1" pieces
- 2 tbsp unsalted butter, melted
- 1 1/2 cups flour
- 3 tbsp fresh sage, divided
- 1 tsp 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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