Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Ingredients for Parmesan Bread Pudding with Broccoli Rabe and Pancetta

• 1 tablespoon olive oil

• 2 garlic cloves, thinly sliced

• 1/2 teaspoons crushed red pepper flakes

• 1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2" pieces

• 2 teaspoons kosher salt plus more

• 1/2 teaspoons freshly ground black pepper plus more

• 6 large eggs

• 350ml whole milk

• 230g country-style white bread, cut into 1" pieces (about 1200g )

• 80g plus 2 tablespoons finely grated Parmesan

• 6 thin slices pancetta (Italian bacon)

Preheat oven to 177°C. 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 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 80g 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 centre, 45-55 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.