SAVORY BREAD PUDDING WITH SWISS CHARD AND RED PEPPER
Don't throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped with cheese it makes for an easy, thrifty, midweek meal.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.
- Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the bread mixture and place in the oven.
- Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 431 milligrams, Sugar 7 grams, TransFat 0 grams
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Boyd Temple
[email protected]This bread pudding is a hit with my family and friends.
Ayaanjamac Ayaanjamac
[email protected]This recipe is easy to follow and the bread pudding turns out great every time.
Nicola Hore
[email protected]This bread pudding is a great way to use up leftover bread.
Malcolm Sturgis
[email protected]I love the combination of flavors in this bread pudding.
Virginia Wairimu
[email protected]This bread pudding is the perfect comfort food.
Nakabugo Salima
[email protected]Yum!
TOGR824GET
[email protected]This recipe is a keeper! I will definitely be making this bread pudding again.
Antora Khan
[email protected]This bread pudding was easy to make and it turned out great! The only thing I would change is to add a little bit more cheese.
Abu Muhammed Rifat
[email protected]I'm not a huge fan of bread pudding, but I thought I'd give this recipe a try. I'm glad I did! This bread pudding was surprisingly good. The Swiss chard and red pepper added a nice touch of flavor.
Farah Hamed
[email protected]This recipe is a great way to use up leftover bread. I had a few slices of stale bread lying around and I didn't know what to do with them. This bread pudding was the perfect solution! It was easy to make and it turned out delicious.
Kabelo Mokoena
[email protected]I made this bread pudding for a brunch gathering and it was a huge success! Everyone loved the combination of flavors and textures. I especially liked the crispy top and the gooey center.
Agete Asfaw
[email protected]This savory bread pudding was a hit with my family! The Swiss chard and red pepper added great flavor and color to the dish. I also loved the texture of the bread pudding - it was moist and fluffy, yet still held its shape.