Parmigiano Reggiano Pancetta and Leek Ciabatta Bake

4.40
(7)

This easy-to-make family dish is made with torn-up ciabatta bread, leeks cooked in butter and little cubes of pancetta, with lots of grated Parmigiano Reggiano to create a glorious puffed-up savoury bread and butter pudding.

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Ingredients

Method

Step 1

Grease a 1.5 litre baking dish with a little butter. Melt the remainder in a frying pan and gently fry the leeks for 6-8 minutes until softened, but not browned. 

Step 2

Tear the ciabatta into small pieces and put a layer into the base of the baking dish. Scatter just over half of the leeks on top, then sprinkle with half the cheese.    

Step 3

Arrange the remaining bread chunks on top, followed by the rest of the leeks.   

Step 4

Beat the eggs and mustard together, then mix in the milk and single cream. Season with a little salt and pepper.    

Step 5

Pour evenly over the bread, then scatter the remaining Parmigiano Reggiano on top, followed by the pancetta cubes.

Step 6

Cover and leave to stand for 20-30 minutes.   

Step 7

Preheat the oven to 190°C/Fan oven 170°C/Gas Mark 5.    

Step 8

Remove the covering from the pudding and bake for 35-40 minutes, until puffed-up and golden brown. Serve at once.

Cook's Tip:

You can prepare the pudding several hours in advance (or even the day before). Just keep it covered and refrigerated until ready to cook. For a vegetarian version, simply omit the pancetta. Instead of ciabatta, you can use up bread that’s a little past its best – its dried texture soaks up more of the liquid. Simply substitute about 6 slices of bread from a large loaf, cut into triangles.

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Overall Rating:
4.40
(7)