Parmesan Bread Pudding with Broccoli Rabe and Pancetta
A savory Italian-inspired bread pudding combining crusty country bread, bitter broccoli rabe, and crispy pancetta, all bound together with eggs, milk, and Parmesan cheese. This hearty dish makes for a delicious brunch or dinner option.
Ingredients
- •1 tablespoon olive oil
- •2 cloves garlic
- •½ teaspoon crushed red pepper flakes
- •1 bunch broccoli rabe
- •2 teaspoons kosher salt
- •½ teaspoon black pepper
- •6 large eggs
- •1½ cups whole milk
- •½ pound country-style white bread
- •⅝ cup Parmesan cheese
- •6 slices pancetta
Cooking Instructions
- 1.
Preheat oven to 350°F. 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; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
5 min
- 2.
Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon 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-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
10 min
- 3.
Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
50 min
