I’m a bit pressed for time today, so for now you just get the recipe.
Two Cheese, Mushroom & Chard Bread Pudding
6 cups bread, cubed (I used a potato and onion fendu from Balthazar Bakery)
1 bunch swiss chard
1.5 cups fresh mushrooms, sliced or chopped if large (I used small whole Yellowfoot mushrooms)
1 tbsp olive oil
1 tbsp butter, plus more to grease the baking dish
6 large eggs
1.5 cups whole milk
1/2 cup heavy cream
1/2 tsp. Colemans mustard powder
Kosher salt and fresh ground pepper
2 tbsp. each chopped fresh thyme and sage
4 oz. soft fresh goat cheese
1 cup grated gruyere
Preheat oven to 400. Add bread cubes to a buttered baking dish and set aside. Add 1 tbsp. of butter and 1 tbsp. olive oil to a pan set over medium heat. When the butter has melted, add mushrooms and a pinch of salt and cook until softened. Add cleaned and chopped chard, another pinch of salt and pepper and saute until the chard is wilted.
Combine eggs, milk, cream, mustard, thyme and sage in a large mixing bowl and whisk well. Season with salt and pepper. Add cooked chard and mushrooms to the egg mixture and stir to combine. Crumble goat cheese into the mixture and pour over bread cubes. Using your hands, gently toss the ingredients together until well combined, pressing down the bread cubes so they are fully moistened with the egg mixture.
Place the baking dish into the oven and bake uncovered for 20 minutes. Remove, add gruyere to the top in an even layer, and return to the oven for another 10 minutes, until the cheese is melted and golden.
We had this with salad and Joseph Kaetzel Pinot Gris.