• Liz Talley - Urban Graze

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 eggs

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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