Swiss Chard and Two Cheese Bread Pudding

• Recipe by Suzanne Goin

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

Ingredients

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

Directions

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.