bread pudding with swiss chard

http://www.nytimes.com/2012/06/25/health/nutrition/sweet-and-savory-bread-puddings.html?ref=nutrition

It’s amazing how much you can get out of a half of a stale baguette when you soak the bread in abundant milk. The resulting strata is incredibly moist. Serve it as a main dish or a side. 

4 ounces stale baguette

2 garlic cloves

1 3/4 cups low-fat milk (1 percent or 2 percent)

1/2 to 3/4 pound Swiss chard

1 tablespoon extra virgin olive oil

1 small onion, chopped

1 red bell pepper, diced

1/2 teaspoon chopped fresh rosemary

4 eggs

2 ounces Gruyère, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup) 

1. Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.

2. Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

4. Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper.  Pour over the bread mixture and place in the oven.

5. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Advance preparation: The recipe can be prepared through Step 3 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.

Nutritional information per serving (6 servings): 228 calories; 11 grams fat; 5 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 142 milligrams cholesterol; 18 grams carbohydrates; 2 grams dietary fiber; 375 milligrams sodium (does not include salt to taste); 14 grams protein