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" 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" pieces (about 8 cups)
• 1/2 cup plus 2 tablespoons finely grated Parmesan
• 6 thin slices pancetta (Italian bacon)

1. Preheat oven to 350u0b0F. 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. Cook, tossing, until wilted, about 2 minutes; let cool slightly.
2. Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoon 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-quart baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.
3. Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

olive oil, garlic, red pepper, broccoli rabe, kosher salt, freshly ground black pepper, eggs, milk, countrystyle, parmesan, thin slices pancetta

Taken from www.epicurious.com/recipes/food/views/parmesan-bread-pudding-with-broccoli-rabe-and-pancetta-51155230 (may not work)