Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Ingredients

• 0.5 teaspoon pepper black freshly ground plus more
• 1 medium bunch broccoli rabe trimmed cut into 1/2" pieces (rapini)
• 6 large eggs 
• 2  garlic clove thinly sliced
• 2 teaspoons kosher salt plus more
• 1 tablespoon olive oil 
• 6 slices pancetta italian thin ( bacon)
• 0.5 cup parmesan finely grated
• 0.5 teaspoon pepper red crushed
• 0.5 pound sandwich bread white country-style cut into 1" pieces ( 8 cups)
• 1.5 cups milk whole

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F.
2. Heat oil in a largeskillet over medium heat.
3. Add garlic and redpepper flakes. Stir until garlic is softened,about 30 seconds.
4. Add broccoli rabe; seasonwith salt and pepper. Cook, tossing, untilwilted, about 2 minutes; let cool slightly.
5. Meanwhile, whisk eggs, milk, 2 teaspoons salt,and 1/2 teaspoon pepper in a large bowl to blend.
6. Add broccoli rabe mixture, bread, and 1/2 cup
7. Parmesan; toss to combine.
8. Transfer to a1 1/2-quart baking dish. Top with pancetta andremaining 2 tablespoons Parmesan.
9. Bake pudding until puffed, browned inspots, and set in the center, 45-55 minutes.
10. Per serving: 250 calories, 15 g fat, 0 g fiber
11. Bon Appétit