Savory Vegetarian Bread Pudding
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" casserole dish sprayed with a vegetable cooking spray.
1 pound of Swiss Chard, coarsely chopped.
6 large Eggs, beaten
1 C Whole Milk
2 tsp Dijon Mustard
1/4 tsp Salt
3/4 tsp Pepper
3 C of 1" cubed Ciabatta Bread, crust on.
2 C freshly grated Gruyere, Emmenthal or Swiss Cheese, divided.
1 - 8oz. package of fresh sliced Mushrooms
1 Red Bell Pepper, diced.
1/2 C Diced Onion
1 tsp Minced Garlic
2 TBS Olive Oil
In a large mixing bowl:
1 C Cheese
Mix well with your hands.
In a skillet on medium high heat:
Oil, heat first
Sautée 8 - 10 minutes.
Swiss Chard and continue to cook for 2 minutes.
Transfer to a mixing bowl to cool slightly.
Fold into the Egg mixture, by hand.
Pour into the casserole dish.
Top with remaining Cheese.
Bake for 35 - 40 minutes. The center should be set.
Remove to a rack to cool for 5 minutes.
The Pudding can be baked in small Sugar Pumpkins for Thanksgiving.
Cut out the top of the Pumpkins, reserve for baking.
Clean out the inside of the Pumpkins.
Fill each one with the Pudding.
Place on a Sheet Pan or in a Roasting Pan and bake as directed above.
Transfer to a rack to cool 5 minutes.
Replace the top for presentation.
Peace in the Kitchen!