Swiss Chard Bread Pudding


Fun fact: Swiss chard is my favorite vegetable, aesthetically speaking. (The favorite tasting award is currently held by Brussels sprouts.) I’m not sure I captured the vibrancy of the sunset-colored stalks in my photo session, but they are unbelievably gorgeous. Paired with their dark and stormy leaves, chard is a dramatic little diva of a plant. (Yes, I am still talking about a vegetable. I’m officially a crunchy hippy weirdo, thank you very much).


Typically, this hearty friend is best sautéed for an eon or two with some pancetta and finished with a hit of acid (apple cider vinegar is a nice choice), but during the “fatten up” months of December & January, it’s really best surrounded by soft hunks of bread and cheese shreds. Everything is.



My only wondering with this recipe is: would it be better with some crunch, like a toasted nut or seed (I am imagining a delicious sunflower seed situation)?


Swiss Chard Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
  • 1 T olive oil
  • 1 bunch rainbow chard, rinsed thoroughly and sliced into slivers
  • 1-2 cloves garlic, minced
  • Pinch each of salt and pepper
  • 6 c bread, cubed into 1.5" pieces (try a soft Italian loaf, brioche, or challah)
  • pinch tarragon
  • ½ t dry mustard
  • 4 eggs
  • 2.5 c milk
  • 1 t dijon mustard
  • 1 t salt
  • ½ c grated Swiss cheese or gruyere
  1. Preheat oven to 350. Spread cubed bread on a baking sheet and bake for 15-20 minutes, or until golden brown. Set aside in a large bowl.
  2. Heat a medium pan of medium him heat and add the oil. When hot, add the garlic and cook until fragrant, about 1 minute.
  3. Add the chard and sautee until soft, about 5-8 minutes.
  4. Add chard to bread chunks along with tarragon and dry mustard. Mix to combine.
  5. In another bowl, whisk together eggs, milk, salt, and dijon mustard.
  6. Butter an 8" x 8" square pan.
  7. Place a thin layer of cheese on the bottom of the pan-- just a sprinkling, really. Layer one third of the bread mixture on top. Continue alternating bread & cheese until ingredients are used up, making sure to end with cheese on top.
  8. Pour egg mixture on top and gently press down so that most of the bread is submerged (it's ok to have some poking out). Let sit for 10-20 minutes, to allow the bread to soak up some of the egg.
  9. Bake at 350 for 45-60 minutes, or until brown and bubbly. Serve warm or cold. Excellent with something saucy, like a stew or mustard chicken dish. Nom nom nom.



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