Swiss Chard and Two Cheese Bread Pudding

• 2 tablespoons extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 1/2 fennel bulb, cored and finely diced
• 3 garlic cloves, thinly sliced
• 1 1/2 teaspoons thyme leaves
• One 2-inch rosemary sprig
• 1/4 teaspoon crushed red pepper
• 1 pound Swiss chard, stems and ribs discarded, leaves chopped
• Salt and freshly ground pepper
• 2 large eggs, lightly beaten
• 1 1/2 cups heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup mild goat cheese, softened
• 3 cups roughly torn (1-inch pieces) peasant bread, with crust

1. Preheat the oven to 350.
2. Butter an 8-inch-square baking dish.
3. In a skillet, heat the oil.
4. Add the onion, fennel, garlic, thyme, rosemary and crushed red pepper and cook over moderate heat until softened, 6 minutes.
5. Add the chard, season with salt and pepper and cook, tossing, until wilted, 3 minutes.
6. Transfer to a large bowl and discard the rosemary.
7. In a bowl, mix the eggs, cream, Parmesan and goat cheese and add to the vegetables; season with salt and pepper.
8. Add the bread and stir until moistened.
9. Transfer to the baking dish.
10. Bake for 1 hour, or until set and the top is golden.
11. Let cool for 15 minutes and serve.

extravirgin olive oil, onion, fennel bulb, garlic, thyme, rosemary sprig, red pepper, swiss chard, salt, eggs, heavy cream, parmesan cheese, goat cheese, bread

Taken from www.foodandwine.com/recipes/swiss-chard-and-two-cheese-bread-pudding (may not work)