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Breakfast Bread Pudding
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4
Reviews
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By:
Darion Black
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Breakfast Bread Pudding Recipe with onion, ham, artichoke hearts, Swiss chard, eggs, goat cheese, grated Parmesan and Italian bread is very flavorful and tasty and is served with green salad.
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INGREDIENTS
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2 Tbsp olive oil, plus more for the dish
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1 medium onion, chopped
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Kosher salt and pepper
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1 bunch Swiss chard, stems thinly sliced and leaves cut into 1 1/2-in. pieces
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8 large eggs
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2 cups whole milk
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8 oz country, French or Italian bread, cut into 1-in. pieces
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14 oz frozen artichoke hearts, thawed, patted dry and chopped
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6 oz leftover or thick-cut deli ham, cut into thin 1-in. pieces
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6 oz goat cheese, broken into pieces
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2 Tbsp grated Parmesan
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Green salad, for serving
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DIRECTIONS
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1:
Heat oven to 350°F. Oil a 2'12- to 3-qt baking dish.
Heat the oil in a large skillet over medium heat. Add the onion, season with
1/4 tsp each salt and pepper and cook, covered, stirring occasionally, for 4 minutes.
Add the chard stems and cook, covered, stirring occasionally, for 4 minutes.
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2:
Add the chard and cook, tossing occasionally, until wilted, about 3 minutes.
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3:
Meanwhile, in a large bowl, whisk together the eggs, milk and 1/2 tsp each salt
and pepper. Add the bread and let sit, tossing occasionally, for 5 minutes.
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4:
Fold the chard mixture, artichokes and ham into the bread mixture, then add
the goat cheese. Transfer the mixture to the prepared baking dish, sprinkle
with the Parmesan and bake until set and a knife inserted in the center comes
out clean (cover with foil if it browns too quickly), 45 to 50 minutes. Serve
with salad, if desired.
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