Thursday, May 23, 2013

Savory Bread Pudding

This recipe was a lot of fun to try. We found it in a Bon Appetit magazine (courtesy of my coworker!) that was stuffed to the brim with fresh veggie recipes. Seeing as how I'm not a big fan of cooked vegetables--we're working on it, okay?-- each time I turned the page I met another recipe I wanted to try. This one got the seal of approval because the broccoli was surrounded by bread (how can you go wrong) and also, pancetta. Or, in our house, since we use what we have, bacon. 

Parmasan Bread Pudding with Broccoli Rabe and Pancetta
(that's a mouthful)

1 Tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp crushed red pepper flakes
1 medium bunch of broccoli rabe cut into 1/2" pieces
2 tsp kosher salt plus some
1/2 tsp ground black pepper plus some
6 large eggs
1 1/2c whole milk
1/2 lb country-style white bread cut into 1" pieces (about 8 cups)
1/2c plus 2 Tbsp finely grated Parmesean
6 thin slices of bacon (pancetta or otherwise)

Oven at 350F.
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 tsp salt and 1/2 tsp pepper in a large bowl to blend. Add broccoli rabe mixture, bread and 1/2c Parmesan: toss to combine. Transfer to a 1 1/2 qt baking dish. Top with bacon and remaining 2 Tbsp Parmesan.
Bake pudding until puffed, browned in spots and set in the center, 45-55 minutes.

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