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    Parmesan Bread Pudding with Brocolli and Pancetta

    Ingredients

    • 1 tablespoon olive oil
    • 2 garlic cloves, thinly sliced
    • 1/2 teaspoon crushed red pepper flakes
    • 1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces t
    • 2 teaspoons kosher salt plus more
    • 1/2 teaspoon freshly ground black pepper plus more
    • 6 large eggs
    • 1 1/2 cups whole milk
    • 1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
    • 1/2 cup plus 2 tablespoons finely grated Parmesan
    • 6 thin slices pancetta (Italian bacon)

    Info

    • Prep: 15
    • Cook: 1 hour
    • Serves: 6-8
    • Source
    stars  from 1 votes

    Directions

    1. Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. * Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
    2. Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
    3. Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
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    recipes/casserole/parmesan_bread_pudding_with_brocolli_and_pancetta.txt · Last modified: 2024/01/07 13:33 (external edit)