Food Recipes Side Dishes Vegetable Side Dishes Swiss Chard and Two Cheese Bread Pudding 5.0 (5,352) Add your rating & review Suzanne Goin's rich bread pudding, served at her new wine bar A.O.C., is wonderful with roast poultry or meat.Plus: More Vegetable Recipes and Tips By Suzanne Goin Suzanne Goin Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on October 2, 2015 Rate Print Share Active Time: 30 mins Total Time: 1 hr 30 mins Yield: 8 Ingredients 2 tablespoons extra-virgin olive oil 1 onion, halved and thinly sliced 1/2 fennel bulb, cored and finely diced 3 garlic cloves, thinly sliced 1 1/2 teaspoons thyme leaves One 2-inch rosemary sprig 1/4 teaspoon crushed red pepper 1 pound Swiss chard, stems and ribs discarded, leaves chopped Salt and freshly ground pepper 2 large eggs, lightly beaten 1 1/2 cups heavy cream 1/4 cup grated Parmesan cheese 1/4 cup mild goat cheese, softened 3 cups roughly torn (1-inch pieces) peasant bread, with crust Directions Preheat the oven to 350°. Butter an 8-inch-square baking dish. In a skillet, heat the oil. Add the onion, fennel, garlic, thyme, rosemary and crushed red pepper and cook over moderate heat until softened, 6 minutes. Add the chard, season with salt and pepper and cook, tossing, until wilted, 3 minutes. Transfer to a large bowl and discard the rosemary. In a bowl, mix the eggs, cream, Parmesan and goat cheese and add to the vegetables; season with salt and pepper. Add the bread and stir until moistened. Transfer to the baking dish. Bake for 1 hour, or until set and the top is golden. Let cool for 15 minutes and serve. Originally appeared: March 2003 Rate It Print