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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

Best New Chef 1999 Suzanne Goin
Suzanne Goin
March 2003

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Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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