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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
- 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)
- 1/2 cup plus 2 tablespoons finely grated Parmesan
- 6 thin slices pancetta (Italian bacon)
Directions:View on Bon Appetit
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