Eight Cups Of Cubed Day Old Italian Bread
Two Heads Of Washed Kale Greens (With The Stems Removed)
Six Eggs
A Cup Of Half And Half
¼ Teaspoon Of Nutmeg
A Cup Of Grated Romano Cheese
¼ Cup Of Diced Pancetta
¼ Cup Of Diced Red Onion
A Minced Garlic Clove
A Teaspoon Of Sea Salt
¼ Teaspoon Of Crushed Red Pepper Flakes
¼ Teaspoon Of Ground Black Pepper
A Tablespoon Of Olive Oil

Place the kale in a pot with a lid. Add about one inch of cold water. Cover and put the pot on high heat. Cook the kale for four minutes or until wilted. Drain well in a colander squeezing out as much water as possible. Chop the kale into about one inch pieces and set it aside.

Combine the eggs, the half and half, the nutmeg, 1/3 cup of the grated cheese, ½ teaspoon of sea salt, and the black pepper in a mixing bowl. Whisk until well blended.

Into a 12-14 inch non-stick skillet, add the pancetta and the olive oil. Cook on low heat until the pancetta is crispy. Add the onion and the garlic. Turn the heat up to medium high. Cook while stirring for three minutes. Add the chopped kale, ½ teaspoon of sea salt, and the crushed red pepper flakes. Cook while stirring for an additional three minutes. Make sure that the kale gets coated well with the pancetta, the onion, and the garlic.

Into a greased baking dish, add four cups of the bread cubes evenly on the bottom. Top the bread with half of the kale spreading the kale out uniformly. Sprinkle the kale evenly with 1/3 cup of the grated cheese. Add the rest of the bread cubes on top of the kale. Top the bread cubes with the remaining kale. Sprinkle the kale with the remaining grated cheese. Pour the egg mixture over the kale and the bread cubes. Let the bread pudding sit at room temperature for at least an hour. This will allow the bread to absorb all of the liquid.

When you are ready to cook the bread pudding, preheat the oven to 375 degrees. Bake for 45-50 minutes until slightly brown on top. Serve at once.