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Swiss Chard and Two Cheese Bread Pudding

  • ACTIVE: 30 MIN

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

Plus: More Vegetable Recipes and Tips

  1. 2 tablespoons extra-virgin olive oil
  2. 1 onion, halved and thinly sliced
  3. 1/2 fennel bulb, cored and finely diced
  4. 3 garlic cloves, thinly sliced
  5. 1 1/2 teaspoons thyme leaves
  6. One 2-inch rosemary sprig
  7. 1/4 teaspoon crushed red pepper
  8. 1 pound Swiss chard, stems and ribs discarded, leaves chopped
  9. Salt and freshly ground pepper
  10. 2 large eggs, lightly beaten
  11. 1 1/2 cups heavy cream
  12. 1/4 cup grated Parmesan cheese
  13. 1/4 cup mild goat cheese, softened
  14. 3 cups roughly torn (1-inch pieces) peasant bread, with crust
  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.


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