Parmesan Bread Pudding with Broccoli Rabe and Pancetta |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Use regular broccoli instead of broccoli rabe for a more kidfriendly version. 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 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 pieces (about 8 cups) |
1/2 cup plus 2 tablespoons finely grated parmesan |
6 thin slices pancetta (italian bacon) |
Directions:
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.
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.
3. Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
4. Per serving: 250 calories, 15 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit
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