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Preheat oven to 300°F. Spread bread chunks in an even layer on a rimmed baking sheet. Bake at 300°F until dry and slightly toasted, 12 to 14 minutes. Remove from oven; transfer bread to a large bowl. Increase oven temperature to 350°F.
While bread bakes, cook pancetta in a 10-inch cast-iron skillet over medium, stirring occasionally, until crisp and browned, about 8 minutes. Remove with a slotted spoon, and add to bread in bowl. Add 1 tablespoon oil to skillet. Add kale, and cook, stirring occasionally, until wilted and tender, about 10 minutes. Add shallots, garlic, and crushed red pepper, and cook, stirring often, until shallots are tender, 2 to 4 minutes. Sprinkle with salt and black pepper, and stir in vinegar. Cook until vinegar is absorbed, about 1 minute. Add 1 cup stock, stirring and scraping bottom of skillet to release browned bits. Transfer vegetable mixture to bowl with bread; add parsley and 1/2 cup raisins.
Whisk together eggs and remaining 1/2 cup stock in a bowl until combined; stir into bread mixture. Wipe skillet clean with a paper towel; add remaining 1 tablespoon oil to skillet, and swirl to coat. Transfer bread mixture to skillet. Cover tightly with aluminum foil.
Bake at 350°F until set, about 30 minutes. Remove foil, and bake until slightly crispy on top, about 10 more minutes. Remove from oven, and let stand until set, about 10 minutes. Sprinkle with remaining 1/4 cup raisins; garnish with parsley. Serve hot or at room temperature.