This recipe is from Bon Appetit, April 2013 | Yields 4-6 servings




  • 1 tbsp        olive oil
  • 2 each      garlic cloves, thinly sliced
  • 1/2 tsp       crushed red pepper
  • 1 bunch     medium broccoli rabe, trimmed, cut into 1/2" pieces
  • 2 tsp          kosher salt [Do not use this amount of salt when seasoning the broccoli rabe. This is for the egg mixture.)
  • 1/2 tsp        freshly ground black pepper
  • 6 each       large eggs
  • 1 1/2 cups   whole milk
  • 1/2lb           country-style white bread, cut into 1" pieces
  • 1/2 cup       finely grated Parmesan (plus 2 tbsp)
  • 6 each        thinly sliced pancetta



ONE 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 [Not the amount above, only a sprinkle of salt and pepper.] Cook, tossing, until wilted, about 2 minutes; let cool slightly. 

TWO Meanwhile, whisk eggs, milk, 2 tsp salt, and 1/2 tsp 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 the remaining 2 tbsp Parmesan.

THREE Bake pudding until puffed, browned in spots, and set in center, 45-55 minutes.