Parmesan Bread Pudding with Swiss Chard

by Laura

This is another recipe adapted from Bon Appetit in the "Budget Dinners" section, but if I made it again, I think it would be best for brunch. I subbed chard for the broccoli rabe they suggest, and my market was out of pancetta, so I used prosciutto, which worked fine but I think the pancetta (or regular bacon) would have been better.

I waited until it was almost gone to take a picture so you can see the layers...not because I forgot until we ate most of it.

I waited until it was almost gone to take a picture so you can see the layers...not because I forgot until we ate most of it.

1 tbsp olive oil

1 tsp. minced fresh garlic

1/2 tsp crushed red pepper flakes

1 bunch swiss chard, stems removed, cut into pieces

2 tsp kosher salt

1/2 tsp black pepper

6 large eggs

1 1/2 cups whole milk

1/2 pound good bread sliced into 1 inch pieces (I used a whole wheat ciabatta from Trader Joe's)

1/2 cup plus 2 tbsp finely grated parmesan

6 thin slices of pancetta (or bacon or prosciutto)

Pre-heat oven to 350. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook until garlic is softened - about a minute. Add chard, season with salt and pepper. Cook, stirring until wilted - 3-5 minutes. Let cool slightly.

Whisk eggs, milk, 2 tsp. salt and 1.2 tsp. pepper in a large bowl. Add chard mixture, bread and 1/2 cup parmesan; toss to combine. Transfer to a baking dish (I used an 8x8 pyrex and it fit but was a little crowded - 9x13 might be better). Top with pancetta and remaining parmesan.

Bake until puffed and brown in spots and set in the center, 45-55 minutes.