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.