Pumpkin, Pancetta and Rapini Breakfast Bread Pudding

Ingredients

• 1 small pie pumpkin, seeds removed and cut into 2.5 cm (1 in) chunks
• 2 tbsp olive oil
• ½ tsp ground cinnamon
• 1 medium bunch rapini, woody ends removed
• 2 cups diced pancetta
• 2 garlic cloves, thinly sliced
• ½ tsp dried red chili flakes
• 6 large eggs, beaten
• (1 ½ cups whole milk
• 2 cups Parmigiano-Reggiano, finely grated
• 1 large loaf white country-style bread, torn into 4 cm (1 ½ in) pieces, toasted or day-old
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 220 °C (425 °F). Toss the pumpkin with olive oil, cinnamon, salt, and pepper. Spread on a parchment-lined baking sheet and roast until golden and tender, about 15–20 minutes. Remove and let cool. Reduce oven temperature to 175 °C (350 °F).
2. Bring a medium pot of salted water to a boil. Chop rapini into 4 cm (1 ½ in) pieces and blanch for 1 minute. Transfer immediately to an ice bath. Drain well and pat dry.
3. In a large frying pan over medium-high heat, cook pancetta until the fat renders and pieces are crispy. Add the garlic, chili flakes, and dried rapini. Cook for 1–2 minutes, then remove from heat and cool completely.
4. In a large mixing bowl, whisk together the eggs, milk, and Parmigiano-Reggiano. Stir in the cooled pancetta mixture and roasted pumpkin. Add the bread and toss gently until evenly coated.
5. Lightly grease a 23 × 33 cm (9 × 13 in) baking dish. Pour in the mixture and spread evenly. Bake in the centre of the oven for 45–55 minutes, or until puffed, golden, and set in the middle.