Parmesan Bread Pudding with Broccolini & Pancetta

"This is good, huh?"

That's what I live for (cooking-wise).  Those 4 little words -- 2 seconds of acknowledgment from my wife.  That makes me happy.

This is a rich dish, let me tell you.  But it's okay to indulge every now and then.  And it was worth it.  There is a lot of flavor packed into here with Parmesan, eggs, cream, and pancetta.  But it all starts with some fresh broccolini or broccoli rabe.  Saute down a bunch of fresh broccolini with olive oil, garlic, crushed red peppers, and salt & pepper.

Next whisk together six eggs with 1 1/2 cups of whole milk along with a pinch of salt & pepper.

Cube up 8 oz of fresh country bread. Then mix the broccolini, egg mixture, bread, and 1/2 cup of Parmesan cheese in a large mixing bowl.

Pour everything into a baking dish and top with six slices of pancetta, roughly torn.

Bake it for 45-55 minutes at 350 degrees until it has risen and gets a little golden crunch on the outside.

We served it with a peppery salad of arugula, spring greens, carrots & cucumber.  It is nice to pair something fresh and bitter or acidic with a rich dish like this.

The bread soaks up all that delicious richness from the eggs, cream, and cheese.  And the broccolini adds a nice bit of flavor contrast ... and of course, the pancetta brings it all home.  I'm a sucker for any kind of salty, cured pork. Pancetta is just unsmoked bacon after all.

I bragged about this dish before I even made it; and I've already shared the recipe with one person.  I was excited to make it, to eat it, and now to share it.  It's that good.  Thanks for another gem Bon Appétit!