Oh Em Gee– this is a tasty super-tasty side dish or vegetarian main course!
1 loaf artisanal bread sliced into 1″ cubes (12-14 cups cubed)
1 tablespoon butter
1 tablespoon extra virgin olive oil (evoo)
2 leeks, white and tender green part only (washed well), chopped into half moons
1 fat clove garlic, mashed, minced or pressed
1 bunch Swiss chard, stems removed, leaves chopped
3 cups milk
8 large free rnage eggs (because it’s nice to chickens)
2 teaspoons salt
1 teaspoon white pepper
2 cups shredded Gruyere cheese
2 pats butter
1/2 cup grated Parmesan cheese
1) Pre-heat oven to 350F. Tumble the bread cubes onto 2 dry baking trays (no butter, oil or cooking spray needed) and bake in the oven for about 15-20 minutes until toasty but not colored.
2) Place 1 tablespoon butter and 1 tablespoon evoo into a large sauté pan and sauté the leeks and garlic over mediu-high heat until soft, about 5 minutes. Add the Swiss chard, stir and cover. Reduce heat to medium and allow to steam cook until limp, but still deep green, between 5-10 minutes.
3) Whisk together the milk, eggs, salt and pepper. Pile the toasted bread cubes into a huge mixing or salad bowl, then pour the egg mixture over. Stir so that all the bread is coated with the egg mixture, then add in the Swiss chard and Gruyere; toss well. The dish can be held like this, in the fridge, for up to 8 hours at this point.
4) When ready to bake: Pre-heat oven to 350F. Smear the remaining 2 pats butter into a large casserole dish, then pile the bread pudding in. Cover and bake for 45 minutes covered, remove cover and bake a final 15 minutes to brown up.
Serves 12-14, but the recipe can be easily halved (although the leftovers are awesome)