Parmesan Bread Pudding with Broccoli Rabe and Pancetta

By LRay

Parmesan Bread Pudding with Broccoli Rabe and Pancetta
Use regular broccoli instead of broccoli rabe for a more kid-friendly version.

Bon Appetit, April 2013, Page 3013.
4-6 servings

Active:

15 minutes

Total:

1 hour

Recipe by Mary-Frances Heck

Photograph by Brian W. Ferry

April 2013

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
• 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)

Preparation

Step 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.

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.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.