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Swiss Chard & Cheese Bread Pudding

From Fresh Harvest, LLC

<p>Adapted from Suzanne Goin’s recipe from <em>Food &amp; Wine</em>.</p>
Source: Adapted from Suzanne Goin’s recipe from <em>Food & Wine</em> (Entered by Peg Duthie)
Serves: 4?

2 tablespoons extra virgin olive oil
1 large onion
3 cloves garlic, thinly sliced
1 1/2 teaspoons fresh thyme leaves
1 pinch crushed red pepper flakes
1 pound Swiss chard, stems and ribs discarded, leaves chopped
2 large eggs
1 1/2 cups milk
1 cup grated cheese, such as Gruyere or cheddar
3 cups rustic bread, roughly torn and crusts removed

Step by Step Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter an 8-inch square baking dish.
  3. Heat the oil in a skillet.
  4. Add onions, garlic, thyme, red pepper, and cook until softened.
  5. Add Swiss chard and cook, stirring, until wilted.
  6. Season with salt and pepper. Let cool a bit.
  7. Mix cream and eggs together in a large bowl.
  8. Add chard and cheese.
  9. Season with salt and pepper.
  10. Add bread, stirring until moistened.
  11. Transfer to baking dish.
  12. Bake for 1 hour, or until set and golden brown.
  13. Let sit for 15 minutes before serving.