Monday, March 26, 2018

Parmesan Bread Pudding with Swiss Chard and Bacon

Tonight's dinner was a take on a Bon Appetit recipe from the April 2013 issue. The original recipe was Parmesan Bread Pudding with Broccoli Rabe and Pancetta. Chris is not a fan of Broccoli in any form and I had the bacon already in the fridge.

This was tasty. It was like a deconstructed Bacon and Egg Sandwich. I cut the recipe in half. Below is the original recipe from Bon Appetit.

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

1 tablespoon olive oil

2 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces (or swiss chard or escarole)
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-inch pieces (about 8 cups) (I used Italian Bread)

1/2 cup plus 2 tablespoons finely grated Parmesan

6 thin slices pancetta (Italian bacon)

Preheat oven to 350°. 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, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-Qt. 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.

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