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Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Name: Parmesan Bread Pudding with Broccoli Rabe and Pancetta
Cuisine: italian
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)

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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