Recipes Swiss Chard and Two Cheese Bread Pudding 5.0 (5,352) Add your rating & review 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 By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on October 2, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print