So this recipe was originally “Parmesan Bread Pudding with Broccoli Rabe and Pancetta” from Epicurious. But, as it turned out, I like spinach more than broccoli rabe, and my grandma accidentally got prosciutto. So it turned into this lovely savory bread pudding. It’s a complete dinner; it has your protein (eggs and prosciutto) veggies (spinach) and carbs (bread)! Ha. You can use it as a side dish as well; my family had it with a night full of BBQ. And last but not least, this is the PERFECT breakfast. Eggs. Cheese. Meat. Spinach. It’s like an omelet. But it’s not. The bread soaks up the eggs, giving it a really fluffy texture as the cheese oozes out. Then the spinach really compliments the whole thing because it’s a change of texture but it’s not out of place with crazy crunch or a weird slickness. It’s just perfect. Alright. Recipe. Right.
This was originally from Epicurious, which got it from Bon Appetit’s April 2013 edition from Mary-Frances Heck
- 1 tbs olive oil
- 2 garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper flakes
- 8 cups of loosely packed baby spinach
- 2 tsp kosher salt plus more
- 1/2 tsp freshly ground black pepper plus more
- 6 large eggs
- 1 1/2 cups milk
- 1/2 pound country-style white bread, cut into 1″ pieces (about 8 cups)
- 1/2 cup plus 2 tablespoons finely grated Parmesan
- Enough prosciutto to cover the top of your pudding; I’d say 5-6 slices
Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add spinach and season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly. Don’t want to curdle them eggs.
In the mean time, whisk eggs, milk, salt, and pepper in a large bowl to blend. Add spinach mixture, bread, and Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with Prosciutto.
Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.