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Bon Appétit

Parmesan Bread Pudding With Broccoli Rabe and Pancetta

By Mary Frances Heck

4.5

(29)

Parmesan bread pudding with broccoli rabe and pancetta in a twohandled baking dish.
Photo by Brian W. Ferry

Use regular broccoli instead of broccoli rabe for a more kidfriendly version.

Recipe information

  • Total Time

    1 hour

  • Yield

    4–6 servings

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)

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

Nutrition Per Serving

Per serving: 250 calories
15 g fat
0 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsCasseroleBroccoli RabeVegetableParmesanCheeseDairyPancettaCured MeatMeatMainSideDinnerNut FreeEasySauteOven BakeBon Appétit

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