Top | Vegetables
Swiss Chard Bread Pudding
(recipe, Amy Halloran)
Chard and leeks are a classic combo in my kitchen, probably because they are sweet, sweet, sweet and I need that to get me really excited about so-called savory foods. My fondness for chard is rooted in the fact that it was the first vegetable I grew with success, planting the mini-asteroid seeds in an overgrown perennial bed.
- 1 large leek, chopped
- 2 qt. chard stems and leaves, chopped
- 1 tsp. herbs de provence
- 2½ cups milk
- 4 eggs
- 1½ cups shredded cheddar
- 4 to 6 slices of stale-ish bread, enough to cover dish
- ½ cup bread crumbs
- Saute leeks in a hot pan with a little olive oil. When leeks have softened, add chard, sprinkle with herbs de provence, and cover. Cook for about 5-7 minutes over medium heat, or until the greens are wilted.
- Whisk together eggs with milk.
- Arrange bread in bottom of a flat glass baking dish. (I used a 7 x 11 Pyrex but a bigger one will work too -- you just have to adjust the cooking time -- shorten it for a bigger dish -- and maybe add a little more milk and eggs.)
- Put half the cheese on top of the bread. Spread cooked greens and leeks on top of this layer. Pour on beaten eggs and milk. Top greens with remaining cheese and sprinkle bread crumbs on top.
- Bake in preheated 350 degree oven for about 40 minutes, until cheese is melted and bread crumbs are golden brown. Let sit five minutes before serving.