Recipe sourced from bonappetit.com
Yields 4 – 6 servings
Ingredients
1 Tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli raab, trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
11/2 cups whole milk
1/2 pound country-style white bread, cut into 1-inch 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 the garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add the broccoli raab; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
Meanwhile, whisk the eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add the broccoli raab mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and the remaining 2 tablespoons of Parmesan.
Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.
