Friday, June 7, 2013
Savory Bread Pudding with Rapini and Prosciutto
adapted from Bon Appetit
1 Tbsp olive oil
2-3 cloves of garlic, minced
1/2 tsp crushed red pepper
1 medium bunch rapini, cut into 1 inch pieces
2 tsp kosher salt
1/2 tsp ground black pepper
6 large eggs
1/2 cup heavy cream
1 cup milk
1 large baguette, torn into 1 inch pieces (about 8 cups)
1/2 cup + 2 Tbsp grated Parmesan
6-8 thin slices of prosciutto
Preheat the oven to 350. Butter a casserole or baking dish and set aside.
Add the oil to a large skillet set over medium heat. Add the garlic and pepper flakes, stirring until fragrant, about 1 minute. Add the rapini and cook, stirring frequently, until the wilted. Allow to cool slightly.
In a large bowl, whisk together the eggs, cream, milk salt and pepper. Add the rapini, bread and 1/2 cup Parmesan. Toss to coat. Spread the mixture into the prepared baking dish. Evenly place the prosciutto over the top and sprinkle with remaining Parmesan.
Bake, uncovered, until the pudding is puffed, beginning to brown and is set in center, about 50 minutes.