Parmesan bread pudding with broccoli rabe and pancetta recipe

Ingredients for Parmesan bread pudding with broccoli rabe and pancetta

• 15 ml olive oil

• 2 garlic cloves, thinly sliced

• 2.5 ml crushed red pepper flakes

• 1 medium bunch broccoli rabe (rapini), trimmed, cut into 1.5 cm pieces

• 10 g kosher salt, plus more

• 2.5 ml freshly ground black pepper, plus more

• 6 large eggs

• 360 ml full-fat milk

• 225 g country-style white bread, cut into 2.5 cm pieces (about 240 g)

• 60 g plus 30 g finely grated parmesan

• 6 thin slices pancetta (Italian bacon)

How to make Parmesan bread pudding with broccoli rabe and pancetta

1. Preheat the oven to 180°C (fan 160°C).

2. Heat oil in a large frying pan over medium heat.

3. Add garlic and red pepper flakes, and stir until the garlic is softened, about 30 seconds.

4. Add the broccoli rabe and season with salt and pepper. Cook, tossing, until wilted, about 2 minutes, then let cool slightly.

5. Meanwhile, whisk the eggs, milk, 2 teaspoons of salt, and 1/2 teaspoon of pepper in a large bowl until well blended.

6. Add the cooled broccoli rabe mixture, bread, and 50 g of Parmesan to the bowl, and toss to combine.

7. Transfer the mixture to a 1.5-litre baking dish.

8. Top with pancetta and the remaining 2 tablespoons of Parmesan.

9. Bake the pudding until puffed, browned in spots, and set in the centre, for 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.