Parmesan, Spinach and Pancetta Bread Pudding
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 5 people
You can use either a cast-iron, another type of oven-proof skillet or a shallow 1 1/2 quart baking dish for this bread pudding. My skillet shown is 8-inches.
- 1 Tbsp olive oil
- 2 cloves cloves thinly sliced
- 1/4 tsp red pepper flakes
- 3 cups chopped fresh spinach or baby spinach
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup + 2 Tbsp Parmesan Cheese grated
- 1 tsp sea salt
- Freshly ground pepper
- About 1/2 slightly stale a whole crusty (8 cups, country style white bread, cut into 1-inch pieces)
- 1/4-1/3 cup jarred roasted red peppers sliced
- 6 thin slices pancetta rounds (Italian bacon)
Pre-heat oven to 350° F.
Heat olive oil in a large skillet on the stove-top over medium heat (If using a cast-iron or other oven-proof skillet, just use the one you will eventually bake it in, to avoid dirtying another pan). Add garlic, red pepper flakes and spinach. Stir and cook just until spinach starts to wilt, about 1 minute. Remove mixture to a large bowl.
In a small bowl, whisk together the eggs, milk, 1/2 cup of Parmesan, salt and pepper. Set aside.
To the large bowl with the spinach, add the bread cubes and roasted red peppers. Toss to combine. Pour egg/milk mixture into bowl and toss until all the bread cubes are well coated. Pour the mixture into your oven-proof skillet or 1 1/2 quart baking dish and distribute with a spoon until somewhat level. Top with remaining 2 Tbsp. of Parmesan, then the pancetta rounds.
Bake for 45-55 minutes, or until puffed, set in the middle and golden brown. (If pancetta is not quite crispy enough for your taste, simply pop under the broiler for a few minutes to finish).
Calories: 396kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 211mg | Sodium: 851mg | Potassium: 289mg | Sugar: 4g | Vitamin A: 2235IU | Vitamin C: 8.7mg | Calcium: 254mg | Iron: 1.5mg