Parmesan Bread Pudding With Broccoli Rabe And Pancetta Recipe Epicuriouscom
PARMESAN BREAD PUDDING WITH BROCCOLI RABE AND PANCETTA
Use regular broccoli instead of broccoli rabe for a more kidfriendly version.
Provided by Mary Frances Heck
Categories Side Bake Christmas Easter Thanksgiving Quick & Easy Casserole/Gratin Parmesan Ham Broccoli Rabe Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
PARMESAN BREAD PUDDING WITH BROCCOLI RABE AND PANCETTA
Steps:
- Preheat oven to 350. Heat oil in large skillet over medium heat. Add garlic and red pepper flakes, stir 30 seconds. Add broccoli rabe and sauté until wilted for 2 minutes. Cool slightly. Whisk eggs, milk, 2 t salt, 1/2 t pepper in large bowl to blend. Add broccoli rabe mixture with 1/2 c parmesan. Toss to combine and transfer to 1 1/2 qt baking dish. Top with pancetta and 2 T parmesan. Bake until puffed and brown and set in center for 45-55 minutes.
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