swiss chard bread pudding

I do love a good savory bread pudding. With an abundance of chard in the garden, I made this tonight and it was totally yummy.

I think that there's a rule that you're not supposed to post pics of half eaten food in foodie blog posts, but it was devoured so quickly, photos were an afterthought.

Swiss Chard & Cheddar Bread Pudding
(Adapted from Suzanne Goin's recipe from Food & Wine )

-2 Tbsp extra-virgin olive oil
-1 large onion, halved and thinly sliced
-3 garlic cloves, thinly sliced
-1 1/2 tsp fresh thyme leaves
-pi.jpgnch crushed red pepper
-1 lb swiss chard, stems and ribs discarded, leaves chopped
-salt & pepper
-2 large eggs
-1 1/2 cups heavy cream (I think milk would do, too)
-1 cup grated cheddar
3 cups roughly torn (bite sized pieces) rustic bread, crusts removed

***
Preheat oven to 350. Butter an 8" square baking dish. Heat the oil in a skillet, add onions, garlic, thyme, red pepper & cook until softened. Add swiss chard and cook, stirring, until wilted. Season with salt & pepper.  Let cool a bit.

Mix cream & eggs together in a large bowl.  Add chard & cheese, season with salt & pepper.  Add bread, stirring until moistened.   Transfer to baking dish. Bake for 1 hour, or until set and golden brown. Let sit for 15 mins before serving.