Parmesan Bread Pudding with Purple Sprouting Broccoli & Pancetta

Ingredients (serves 4-6)

• 1 tbsp olive oil
• 2 garlic cloves, thinly sliced
• ½ tsp crushed red pepper flakes
• 200g purple sprouting broccoli, trimmed, cut into 1.5cm pieces
• 2 tsp salt, plus more
• ½ tsp freshly ground black pepper, plus more
• 6 large eggs
• 350ml whole milk
• 225g bread, cut into 2.5cm pieces
• 90g plus 2 tbsp finely grated Parmesan
• 6 thin slices pancetta

Method

1. Preheat oven to 350°F.
2. Heat oil in a large frying pan over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds.
3. Add the purple sprouting broccoli and season with salt and pepper.
4. Cook, tossing, until wilted for about 2 minutes and leave to cool slightly.
5. Meanwhile, whisk eggs, milk, 2 teaspoons salt, and ½ teaspoon pepper in a large bowl to blend.
6. Add broccoli mixture, bread, and 90g of the Parmesan. Toss to combine.
7. Transfer to a baking dish.
8. Top with pancetta and remaining 2 tablespoons Parmesan.
9. Bake the pudding until puffed, browned in spots, and set in the centre for approximately 45-55 minutes.