Parmesan Bread Pudding with Broccoli and Pancetta

YIELD 4–6 servings

ACTIVE TIME 15 minutes



  • 1 tablespoon olive oil

  • 2 garlic cloves, thinly sliced

  • 1/2 teaspoon crushed red pepper flakes

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

  • 2 teaspoons 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)


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; 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 teaspoon pepper in a large bowl to blend. Add broccoli mixture, bread, and 1/2 cup 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 center, 45-55 minutes. Per serving: 250 calories, 15 g fat, 0 g fiber

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