So, I had made & eaten this killer savory bread pudding, & I was so pleased & proud that I was gonna tell you all about it… but then we got hit with that lovely warm spell, during which I only wanted to pretend it was May, or even June. Which means no bread pudding—that’s a winter food!
GOAT-CHARD SAVORY BREAD PUDDING
1 lb. loaf of day-old bread, preferably Acme Levain, cut into 1.5” cubes*
1 small yellow onion
3 spring onions, red**
10 large eggs
1 quart whole goat milk
3/4 tsp. salt
freshly ground pepper
a little fresh thyme or other herbs
1 bunch (approx. 3 cups) rainbow chard, chopped
2 cups grated goat cheddar
extra virgin olive oil
Oven at 350°
In a skillet, cook onions in olive oil until tender. Set aside.
In a large bowl, whisk together eggs, milk, salt, nutmeg & pepper.
Throw into the egg mixture: bread cubes, chard, 1 cup of the cheese, herbs & onions. Mix well.
Butter or oil a 9×13 baking dish. Pour the stuff in, sprinkle evenly with the remaining cup of cheese & a bit of pepper.
Bake for about an hour, until it passes the toothpick test.
You can serve this on its own, or for a more balanced meal, swath it in arugula leaves. Yum!
* I think my cubes were a bit smaller & quite uneven. You could even cut thick slices & then tear them up into chunks. (What, you would use your Tartine loaf this way after going through all that trouble to get it? Not unless you happen to live walking distance or something….)
** If you can’t get spring onions, you can use leeks or just another onion.