Parmesan Bread Pudding with Baby Broccoli, Mushrooms, and Pancetta
INGREDIENTS
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4 ounces diced pancetta
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1 tablespoon olive oil
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3 garlic cloves, minced
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1 medium shallot, small dice
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1/2 teaspoon crushed red pepper flakes
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1 to 2 tablespoons thyme, chopped, to taste
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6 ounces mushrooms (I used a combination of oyster and shiitake mushrooms.)
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8 ounces baby broccoli, trimmed and cut into 1/2-inch pieces (Broccoli rabe, or rapini, or regular broccoli are good substitutes.)
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1 teaspoon kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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1/4 cup white wine
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6 large eggs
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1 3/4 cups whole milk
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1 teaspoon ground mustard
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1 teaspoon paprika
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1/2 pound challah bread, cut into 1-inch pieces (about 8 cups)
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1/2 cup plus 3 tablespoons finely grated Parmesan
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4 to 6 thin slices pancetta
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