Savory Broccoli & Pancetta Bread Pudding
A scrumptious one-dish meal.
2 tsp. olive oil
1 clove garlic
Pinch crushed red pepper flakes
Approx. 2-3 c. chopped broccoli florets (could combine with cauliflower)- some chopped stems ok
Salt and pepper
3/4 c. whole milk
4 c. country-style white or whole wheat bread, torn into 1” pieces
Grated parmesan cheese
3-4 thin pancetta slices (or substitute with ham)
Preheat oven to 350. Grease a small-medium baking dish.
Saute the garlic and red pepper flakes in oil for 30 seconds, then add broccoli. Season with salt and pepper. Cook, stirring often, until crisp-tender. Set aside.
Whisk together eggs, milk, and a dash of salt and pepper. Add the broccoli mixture, bread and 1/4 c. grated parmesan, and blend well.
Pour into the baking dish and top with the pancetta slices and 1-2 Tbsp. grated cheese. Bake about 45-60 minutes, until a little puffy and getting browned. Make sure the pudding has set in the center.
Recipe created or adapted by Liz Talley, Urban Graze
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