Dinner, Entrees

Savory Broccoli Rabe & Parmesan Bread Pudding

What to do with leftover ciabatta bread? I asked, and you answered with some great suggestions! Panzanella (have always wanted to make that!), croutons (love making these gems) and a savory bread pudding. I was aiming for the panzanella but was not happy with the tomatoes I found…so, savory bread pudding it was!
Savory Broccoli Rabe & Parmesan Bread PuddingThe steps involved in this creation are easy. Washing, chopping, grating, baking.
Look, I found broccoli rabe with all the leaves! Broccoli rabe is the spicy and sassy cousin of boring and plain broccoli. It will loose some of the spicy kick when we saute but it will be noticeable in the final product.
Leftover ciabattaLeftover ciabatta bread…and milk.
Grated parmesanGlorious grated parmesan cheese. I think I added a wee bit more than necessary…
Sauteed broccoli rabeOlive oil is heated, garlic slices and red pepper flakes are added and then the broccoli rabe.
Casserole time!Casserole time! The eggs are mixed with milk, a splash of half and half, the broccoli mixture, cheese and bread. Pop it into the oven and wait.
Broccoli Rabe & Parmesan Bread PuddingHere we are! Both Sweet Z and I are a fan of this recipe! It is rich, comforting, a bit sassy with a small hit of heat from the green and red pepper flakes but that is tempered nicely with the nutty parmesan.  We enjoyed ours with a simple side salad. I would have loved a glass of white wine on the side… maybe in another 5 months or so.  Enjoy! Have a lovely weekend, friends! Thanks for reading!

Savory Broccoli Rabe & Parmesan Bread Pudding

Ingredients

  • Recipe slightly adapted from Bon Appetit, 2013
  • Broccoli rabe (stems and all), chopped into 1/2 inch to 1 inch pieces - roughly 1 1/2 cups
  • 1 T. olive oil
  • 2 garlic cloves, sliced thinly
  • 1 t. red pepper flakes
  • 4 eggs
  • 1 C. milk (I used lowfat)
  • scant 1/2 C. half and half
  • 1 t. salt
  • few cracks of black pepper
  • 3-4 C. leftover bread cubes
  • 1/2 C. grated parmesan cheese, plus more to top

Instructions

  1. Preheat the oven to 350*. Have a deep casserole dish ready to go - no need to grease.
  2. Preheat a saute pan with a tablespoon of olive oil over medium heat.
  3. Add in the garlic slices and red pepper flakes and cook for 30 seconds until the garlic starts turning golden brown.
  4. Add in the washed and chopped broccoli rabe. Cook this mixture for about 5 minutes. Take off the heat and let this cool slightly.
  5. Meanwhile, cube up the leftover bread into 1 inch pieces. Grate a 1/2 cup of parmesan cheese.
  6. In a large bowl whisk together 4 eggs, the milk, half and half, salt and pepper. To this mixture add the cubed bread, cheese and broccoli rabe mixture. Stir together and mix well.
  7. Put the egg mixture into your casserole dish and bake at 350* for at least 35 minutes until the top is golden brown and the middle is set. Cool slightly and serve immediately.
  8. Note: If the clock were on my side I would have let the bread mixture soak a bit (maybe 20 minutes or so) before popping it into the oven.
http://www.notquitegourmet.com/2014/04/04/savory-broccoli-rabe-parmesan-bread-pudding/

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4 thoughts on “Savory Broccoli Rabe & Parmesan Bread Pudding

  1. Love savory bread puddings! A lot of people only think dessert and that’s wrong. Savory bread puddings are perfect for leftover bread side dishes! Thanks.

  2. Thank you! This was my first attempt at a savory bread pudding! I grew up eating the sweet versions which often included maple syrup (yes, please!). I will definitely be making more savory bread puddings..because, well, they are just delicious!

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