Mmmmm… This was awesome and it looked so pretty! I think it would be a great side to serve when company comes for dinner.
1 Tbsp Olive Oil
3 cloves Garlic, thinly sliced
1/4-1/2 tsp crushed red pepper flakes (depending on your taste)
1 large handful brocollini, cut into 1 inch chunks (about 2.5 cups chopped)
salt & freshly ground pepper
4 large eggs
1 cup 2% milk (or homo)
3/4 loaf white bread (cut into 1 inch chunks)
1/3 cup plus 2 Tbsp grated/shredded parmesan
8 thin slices pancetta (italian bacon)
Preheat oven to 350F. Heat oil in large frying pan and cook garlic and red pepper flakes until garlic is softened, about a minute. Add brocollini, season with salt and pepper. Cook brocollini until tender, tossing until cooked, for a few minutes. Let cool slightly.
While brocollini is cooking, whisk eggs, milk, 1 tsp salt and 1/2 tsp pepper in a large bowl to blend. Add cooled brocollini, bread, and 1/3 cup parmesan; toss to combine. Transfer to 11×9 baking dish sprayed with Pam. Top with pancetta and remaining parmesan.
Bake bread pudding until puffed, browned in spots, and set in the centre, about 45 minutes.
The bread pudding was great the next day as a base for poached eggs (which I haven’t made in years)… I did learn that I should not cook poached eggs in my new stainless steel pots. Yikes – it was a bitch to clean all that cooked on protein off the bottom of the pot – I even pulled out the can of oven cleaner! I can’t give you any tips for awesome hollandaise sauce because I cheated and made it from a package! I’m trying to use up stuff in my cupboard, so you’ll have to forgive me 🙂
Adapted from a recipe in Bon Appetite magazine.