Author: radish*rose, adapted from the New York Times
Equipment: Large skillet with cover, large mixing bowl, 2 quart casserole dish.
Ingredients
1 bunch broccoli rabe, washed and coarsely chopped
2 T. extra-virgin olive oil, divided (1 T. to sauté broccoli rabe, 1 T. to sauté mushrooms)
½ lb. mushrooms, cleaned and sliced (I used a gourmet assortment)
½ tsp. dried thyme
3-4 garlic cloves, pressed
Sea salt & freshly ground pepper
½ lb. stale whole-grain bread, sliced and cubed about 1" thick
2 oz. Gruyére cheese, grated (about ½ c.)
1 oz. Parmesan cheese, grated (about ¼ c.)
4 eggs
2 c. low-fat milk
Method
Prepare the broccoli rabe: In large skillet, heat 1 T. olive oil over medium heat. Add the broccoli rabe (it's OK if water is still clinging to it, but be careful because it might sizzle), salt & pepper, and garlic. Stir well, lower the heat, and cover to steam for about 5 minutes, or until broccoli rabe is wilted. Remove broccoli rabe onto a plate and wipe the skillet clean.
Prepare the mushrooms: In same large skillet, heat 1 T. olive oil over medium heat. Add the mushrooms, lightly salt & pepper, and cook, stirring often until they start to soften. Add the dried thyme and continue cooking & stirring until they release their liquid. Stir in the broccoli rabe, and remove from the heat.
Assemble the bread pudding: Preheat oven to 350 degrees F. Butter a 2-quart casserole dish. In a large mixing bowl, combine the bread cubes, mushrooms & broccoli rabe, and the two cheeses, and toss together. Transfer to the prepared baking dish. Beat together the eggs, milk, and a bit of salt & pepper, Pour over the bread mixture. Let sit for 5-10 minutes so the bread can absorb the eggy goodness.
Bake the bread pudding: Place in the oven and bake 45-55 minutes or until puffed and golden, and the eggs are cooked through. Remove from the oven and serve hot or warm. Enjoy!
Recipe by radish*rose at https://radishrose.net/2015/11/01/savory-bread-pudding-with-broccoli-rabe-and-mushrooms/