Ingredients: |
Ingredients: ½ pound crusty bread
2 garlic cloves, minced
1 bunch Swiss chard, stems chopped into ½-inch pieces and leaves roughly chopped
½ pound mixed mushrooms, thinly sliced
1 onion, chopped
4 ounces gruyere cheese, grated
2 ounces Parmigiano-Reggiano cheese, grated
1 teaspoon fresh thyme leaves, coarsely chopped
1 teaspoon nutmeg
6 eggs
2 cups whole milk
Salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
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Directions: |
Directions:Cut bottom crust and short ends off bread and discard. Cut the bread into 1-inch squares. Reserve a handful.
Melt the butter and oil in a sauté pan over medium heat. Add the onion and 1 teaspoon of the salt to the pan. Cook, stirring occasionally, until the onion is very soft with just a kiss of brown, about 20 minutes. Add garlic and thyme and cook for 30 seconds until fragrant. Use a slotted spoon to transfer the mixture to a bowl, leaving the butter/oil behind.
Increase the heat to medium-high, add the chard stems to the pan, and cook, stirring and scraping the pan, until they are lightly browned at the edges, about 5 minutes.
Add the mushrooms to the pan. Cook, stirring and scraping often, until the mushrooms are just cooked through and the chard stems are tender with a slight crunch, about 5 minutes. Add the onion-garlic mixture to pan. Add leaves to the mushroom mixture. Cook for 3 to 5 minutes. Add to bowl with most of the bread and mix well. Mix in ¾ each of the gruyere cheese and Parmigiano-Reggiano cheese.
Crack the eggs into a medium size mixing bowl. Add the milk, salt, nutmeg, and pepper. Whisk until all ingredients are incorporated.
Pour bread mixture into the prepared 8-inch baking dish. Pour egg mixture over the bread mixture. Using the back of a spatula, firmly press the ingredients into the pan. Sprinkle the remaining cheese over the top and firmly nudge the reserved bread into the cheese leaving it to stick out and crisp up as it bakes. This creates delicious little bits of crunchy goodness over the top of the dish.
Cover and refrigerate overnight or allow to rest for at least 30 minutes prior to baking so the bread mixture has time to soak up the custard mixture. If refrigerated, add cheese and reserved bread cubes shortly before baking.
Preheat oven to 350°F. Bake uncovered at 350°F on center rack for about 55 minutes turning half way through baking. |
This recipe for Swiss Chard-Mushroom Bread Pudding is from