Friday, June 7, 2013

Savory Bread Pudding with Rapini and Prosciutto

Breakfast for dinner?  Certainly!  But this dish is also a twist on what is typically thought of as dessert. Perhaps the end result is more strata than bread pudding.  But with as inexpensive, yet full of flavor dish is, that seems like a minor detail worth overlooking...

adapted from Bon Appetit

serves 4-6

The Ingredients:
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

The Process:
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.

Serve warm.

1 comment:

  1. This looks delicious, definitely a recipe I know I would enjoy. Thanks for sharing!

    Happy Blogging!
    Happy Valley Chow