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Swiss Chard and Two Cheese Bread Pudding

  • 8servings
  • 90minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  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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