Parmesan Bread Pudding with Broccoli Rabe and Pancetta


This recipe is from Bon Appetit and it is the perfect fall/winter meal. If you can’t find broccoli rabe, you can has regular broccoli. Keep an eye on this one when bacon or you might burn your pancetta like I did- if it starts to brown too fast, cover with bacon until the last 5 minutes.

1 TBSP olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes
1 lb broccoli rabe cut into 1/2 inch pieces
Salt and pepper
4 large eggs
1 c milk
1/2 lb crusty beard cut into 1/2 inch pieces
1/2 c Parmesan cheese, grated
6 – 8 slices pancetta

Preheat oven to 350.

Heat oil in a large skillet over medium heat, add garlic and chili flakes and cook for 1 minute, add broccoli and cook until wilted, about 5 minutes. Add bread cubes and toss to coat. Remove from heat.

Whisk eggs, milk, salt and pepper. Spread 1/2 the broccoli mixture into a casserole, top with 1/2 the cheese, remaining broccoli and cheese. Pour egg mixture over the top and press down. Top with pancetta.

Bake 25 – 35 minutes – watch it to make sure you don’t burn your pancetta. It’s done when it is puffed and brown.

Serves 4.



Fall is here and all I want to eat and warm meals slathered in cheese. This French-Swiss dish fits the bill – potatoes, wine, bacon and cheese – this is one serious bowl of comfort food. I could not find reblouchon cheese so I used rachlette.

1 1/4 lb potatoes, peeled
1/4 lb bacon, diced
1 onion, sliced thin
3/4 c white wine
Salt and pepper
1/2 lb rachlette, sliced

Preheat oven to 350.

Boil potatoes in a large pot of water for 20 minutes. Cool and dice.

In a 12 inch skillet, cook bacon until crisp. Remove, add onion to the drippings and cook for 5 minutes over medium heat until golden. Add wine and cook for 5 minutes, add bacon and potatoes and season with salt and pepper.

Place 1/2 the potato mixture in a casserole, cover with a layer of cheese, top with remaining potato mixture and cheese.

Bake for 20 minutes until golden brown.

Serves 4.