Proof is in the (Bread) PuddingPosted: April 24, 2013
Everyone knows bread pudding, but this one isn’t for dessert. Well, you could have it for dessert, but then you’d have to eat something sweet for dinner. That’s because this version of bread pudding is savory. It’s a comforting meal with the right mix of salty Parmesan, salty pancetta, fluffy bread and the distinctive bite of broccoli rabe. You could use regular broccoli and good ol’ bacon, but the broccoli rabe and pancetta class it up a bit.
Parmesan Bread Pudding with Broccoli Rabe & Pancetta
2 cloves of garlic, thinly sliced
½ teaspoon of red pepper flakes
1 medium bunch of broccoli rabe, trimmed & cut into ½ inch pieces
1 ½ cups of milk
6 to 8 slices of country-style bread, cut into 1 inch pieces
½ cup of grated Parmesan, plus 2 tablespoons
6 slices of pancetta
Salt and pepper
Heat your oven to 350º.
Add a tablespoon of oil to a large skillet and heat over medium heat. Add the garlic and red pepper flakes. Stir until the garlic is soft, about 30 seconds. Add the broccoli rabe, season with salt and pepper, and cook until wilted, about 2 minutes. Let cool slightly.
In a large bowl, whisk together the eggs, milk, 1 teaspoon of salt and ½ teaspoon of pepper. Add the broccoli rabe mixture, bread and ½ cup of Parmesan and stir to combine. Transfer to a lightly greased 1 3/4 quart baking dish. Add the pancetta slices to the top and the remaining 2 tablespoons of Parmesan.
Bake until puffed, browned and a knife inserted in the center comes out clean, 45 to 55 minutes. Let cool slightly and then eat.