Rapini, also known as broccoli rabe, has a slightly bitter taste that pairs perfectly with pancetta. If you can’t find it, or don’t like it, use regular broccoli instead.

Sun Oven Savory Italian-style Bread Pudding

(adapted for the Sun Oven from Bon Appétit)


1 tablespoon olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

1 bunch rapini, trimmed and cut into 1/2-inch pieces

6 large eggs, at room temperature

1 1/2 cups whole milk, at room temperature

8 cups county-style white bread, cut into 1-inch pieces

1/2 cup freshly grated Parmesan cheese, plus extra for sprinkling

6 thin slices pancetta (Italian bacon)

salt and pepper to taste


Set Sun Oven out to preheat. Spray a baking dish with cooking spray, set aside.

Heat the oil in a large skillet over medium heat. Add the garlic and red pepper, stirring until the garlic is soft but not browned, about 30 seconds. Add the rapini; season with salt and pepper. Cook, tossing often, until wilted, about 3 minutes. Remove from heat and let cool.

In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Add the cooled rapini, 1/2 cup Parmesan, bread, salt and pepper and toss to combine. Transfer to the prepared baking pan. Top with additional Parmesan and the pancetta. Bake in the Sun Oven until set in the middle, 1 to 1 1/2 hours.

Makes 6 servings

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