Swiss Chard & Cheese Bread Pudding
(Adapted from Suzanne Goin’s recipe from Food & Wine )
-2 Tbsp extra-virgin olive oil
-1 large onion, halved and thinly sliced
-3 garlic cloves, thinly sliced
-1 1/2 tsp fresh thyme leaves
-pinch crushed red pepper
-1 lb swiss chard, stems and ribs discarded, leaves chopped
-salt & pepper
-2 large eggs
-1 1/2 cups milk
-1 cup grated cheese such as gruyere or cheddarddar
3 cups roughly torn (bite sized pieces) rustic bread, crusts removed
Preheat oven to 350. Butter an 8" square baking dish. Heat the oil in a skillet, add onions, garlic, thyme, red pepper & cook until softened. Add swiss chard and cook, stirring, until wilted. Season with salt & pepper. Let cool a bit.
Mix cream & eggs together in a large bowl. Add chard & cheese, season with salt & pepper. Add bread, stirring until moistened. Transfer to baking dish. Bake for 1 hour, or until set and golden brown. Let sit for 15 mins before serving.