Parmesan Bread Pudding With Broccoli Rabe And Pancetta
This savory broccoli rabe and pancetta bread pudding is a comforting and flavorful dish that is perfect for any meal. With a mix of garlic, red pepper flakes, and Parmesan cheese, this dish is both rich and satisfying. The hearty combination of ingredients creates a delicious pudding that is sure to become a new favorite at your table.
— Constant Cookbook
Ingredients
- 1 olive oil
- 2 garlic cloves, thinly sliced
- 1/2 crushed red pepper flakes
- 1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
- 2 kosher salt plus more
- 1/2 freshly ground black pepper plus more
- 6 large eggs
- 1 1/2 whole milk
- 1/2 country-style white bread, cut into 1-inch pieces (about 8 cups)
- 1/2 plus 2 tablespoons finely grated Parmesan
- 6 thin slices pancetta (Italian bacon)
Instructions
- 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.
Yield
4-6 servings
Comments
No comments found.