Bacon and Fennel Bread pudding

I have to be honest. I 've never made bread pudding before. But I have the leftover bread from the soup, and I can't think of much else to do with it. I was recently filming in Brooklyn, and I came across Bakeri (http://newyork.seriouseats.com/2009/08/lunch-for-one-bakeri-williamsburg-nyc.html). They had savory bread puddings that looked incredible. I'm going to attempt something like theirs.
I went to the market, but it's an extremely windy day, and it was slim pickin's. I wanted to get some leeks, since I used fennel recently. But there were none to be found. So fennel it is! I have some delicious apple-wood smoked bacon, the left over Gruyere, and some goat cheese...
Cut the bacon into squares and saute. When halfway finished, add 1/2 head of roughly chopped Fennel and continue to cook until bacon is crisp, and Fennel is tender.
Slice the bread into inch cubes and toss it into a greased baking dish. Add Fennel and bacon. Toss gently with a spoon. Grate the cheese. Take 2 medium eggs, 1/4 c half & half, 1/4 c milk, salt, pepper, and toss in some Herbs de Provence (1t or so), whisk it all together. Toss in the cheese and crumbled goat cheese. Pour over bread mixture. Toss gently with a spoon to evenly coat the bread. Let stand for 15 min. Bake at 350 for about 30-45 min, covered for the first half.
I've altered the recipe for a couple mistakes I made, but all-in-all the flavor is incredible. Enjoy!