Swiss Chard and Two Cheese Bread Pudding

Suzanne Goin's rich bread pudding, served at her new wine bar A.O.C., is wonderful with roast poultry or meat.

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  • Servings: 8

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  • 2 tablespoons extra-virgin olive oil
  • 1 onion, halved and thinly sliced
  • 1/2 fennel bulb, cored and finely diced
  • 3 garlic cloves, thinly sliced
  • 1 1/2 teaspoons thyme leaves
  • One 2-inch rosemary sprig
  • 1/4 teaspoon crushed red pepper
  • 1 pound Swiss chard, stems and ribs discarded, leaves chopped
  • Salt and freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1 1/2 cups heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mild goat cheese, softened
  • 3 cups roughly torn (1-inch pieces) peasant bread, with crust

How to make this recipe

  1. Preheat the oven to 350°. Butter an 8-inch-square baking dish. In a skillet, heat the oil. Add the onion, fennel, garlic, thyme, rosemary and crushed red pepper and cook over moderate heat until softened, 6 minutes. Add the chard, season with salt and pepper and cook, tossing, until wilted, 3 minutes. Transfer to a large bowl and discard the rosemary.

  2. In a bowl, mix the eggs, cream, Parmesan and goat cheese and add to the vegetables; season with salt and pepper. Add the bread and stir until moistened. Transfer to the baking dish. Bake for 1 hour, or until set and the top is golden. Let cool for 15 minutes and serve.

Contributed By Published March 2003

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