Wednesday, April 24, 2013

Recipe: Parmesan Bread Pudding with Broccoli Rabe and Pancetta

My hubby was reading this month's Bon Appetit magazine this past weekend and came to show me the recipe and photo of the Parmesan Bread Pudding with Broccoli Rabe and Pancetta recipe (April 2012, p. 38) saying, "This looks good -- we should make it." 

So we did, and it was good!  We had leftovers this evening, and it was good even reheated.

It's quite simple to make and doesn't take many ingredients (olive oil, garlic, red pepper, broccoli rabe, salt, pepper, eggs, milk, bread, parmesan, pancetta).  We had never cooked broccoli rabe before and weren't even sure our local (regular) grocery store carried it, but they did!

Our only deviation from the recipe. . . we used about twice the amount of pancetta.  Gotta love pancetta.

Next time, it might be interesting to cut down the amount of broccoli rabe and replace it with some broccoli and spinach.  The broccoli rabe added a bitterness that we liked but was a tad strong.

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