Ingredients
Method
- Preheat oven to 350°F. Grease a 9×13 inch baking dish with butter or oil.
- In a large bowl, whisk together the eggs, milk, heavy cream, melted butter, salt, and pepper until smooth.
- Add the bread cubes to the egg mixture and toss gently to coat all pieces evenly. Let sit for 5 minutes so the bread absorbs some of the custard.
- While the bread rests, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crispy and golden brown, about 6-8 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- In the same skillet (leave any rendered fat behind), add the broccoli rabe and cook for 3-4 minutes until slightly wilted but still bright green. The broccoli should be tender but not mushy.
- Spread half of the bread cubes into the prepared baking dish. Sprinkle with half the Parmesan cheese, then distribute the cooked pancetta evenly over the top. Add a layer of broccoli rabe.
- Top with remaining bread cubes and sprinkle with the rest of the Parmesan cheese. Pour any remaining egg mixture over the top, making sure to get it between all the layers.
- Bake for 45-50 minutes until the top is golden brown and the center is set (a knife inserted into the middle should come out clean). If the top browns too quickly, tent with foil for the last 15 minutes.
Nutrition
Notes
You can use any stale bread you have on hand — sourdough works great, so does challah or even day-old sandwich bread. If your broccoli rabe is very bitter, blanch it briefly in boiling water for 1-2 minutes before adding to the skillet.
This keeps well covered at room temperature for a day, or refrigerated for up to 3 days. Reheat gently in a 350°F oven for best texture — microwave can make it rubbery.
For a lighter version, swap out half the cream for milk and use part-skim mozzarella instead of Parmesan on top. You can also add a handful of spinach or kale to the broccoli rabe if you want more greens without extra effort.