Recipe sourced from

Yields 4 – 6 servings


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)


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.