Salads and Side Dishes

Chard and Cheddar Bread Pudding

I seem to have a weakness when it comes to over-indulgence, and that is on bready side dishes. Stuffing, bread pudding, homemade bread… it quickly becomes an eating disaster. I portioned them into muffin tins because it helps put into context what a person should eat. It’s also nice for entertaining because it saves a step serving them. Just arrange them in a bread basket and you are good to go! I thoroughly enjoyed my muffin tin’s worth of bread pudding and was satisfied at that. Indulgence, when portioned, is a great way to satisfy a craving without over eating and the key to maintaining a healthy lifestyle. 

This bread pudding has a few savory elements that make it memorable during the colder months. I used swiss chard because it is seasonal during the winter and adds green and red colors that contrast the bread. The rosemary and thyme give the pudding an earthy aroma and make you feel right at home. The basic bread pudding recipe is very versatile, and can be substituted with a number of yummy fillings. For example, add some sliced turkey sausage for a winning brunch side dish, or chopped bell peppers for a nice bit of crunch! 

Makes: 12 individual bread pudding cups
Prep Time: 25 minutes    Bake Time: 25 minutes     Total Time: 45 minutes

2 tbs olive oil
1 medium white onion, finely chopped
2 cloves of garlic, minced
1 small shallot, minced
3 cups swiss chard, stems removed and chopped into bite sized pieces
4 (slightly heaping) cups of day old, whole wheat bread
2 tbs fresh rosemary, minced
2 tbs fresh thyme, minced
1 cup cheddar cheese, separated
4 eggs
1 cup 1% milk
1/4 chicken stock
1/4 cup heavy cream
salt and pepper to taste

  • Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
  • Heat the olive oil in a large skillet on medium heat. Saute the onion, garlic, shallot, rosemary, and thyme for 5 minutes, stirring frequently, until the onion begins to caramelize. Remove from heat and stir in the swiss chard. Set aside.
  • In a separate bowl, whisk together the eggs, milk, stock, cream, and 1/2 cup of the cheese. When the onion and chard have cooled to room temperature, fold them into the mix.
  • Use your hands (it’s about to get messy) to fold in the bread, making sure that everything is absorbed and well blended. Season the mix with salt and pepper to taste (about 2 tsp of each).
  • Portion out the mix into the muffin tins by filling each cup almost to the top.
  • Sprinkle the remaining 1/2 cup cheese onto the tops of each bread pudding.
  • Bake in the oven for about 25 minutes, or until a knife comes out clean when inserted into the center.
  • Remove from the oven, let cool for at least 5 minutes, and serve.

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