Recipes

Swiss Chard and Two Cheese Bread Pudding

Name: Swiss Chard and Two Cheese Bread Pudding
Total time: 90 min
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

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

Updated on October 2, 2015

Active Time:

30 mins

Total Time:

1 hr 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.