Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 medium bunch broccoli rabe trimmed, cut into 1/2" pieces
• 1 teaspoon 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)

  

Directions: 

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.            

Meanwhile, whisk eggs,  milk, 1 teaspoon 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 buttered 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 center, 45-55 minutes.

Recipe appeared in Bon Appetit, April 2013.