Maybe the best scramble I've ever made

What do you do with a bunch of leftover Thanksgiving chard, an end of Emmenthaler so small grating it draws blood, and a strong resistance to writing term papers? Grab some eggs and garlic and make an "omelette"—more like slippery eggy greens; it was a lot of chard—and revisit your favorite neglected communiblog!


Thursday's reason for the chard:

Savory Bread Pudding

Adapted from Nougatine @ Jean Georges

Time: 45 mins

Serves 8

8 ozs sourdough bread, cut into 1" cubes

4 ozs Swiss cheese, grated

2 ozs Parmesan cheese, grated

3 tbsp butter

4 ozs mixed wild mushrooms (shiitake, oyster, black trumpet) sliced--if your brother hates mushrooms, substitute whatever you like. We used asparagus.

2 cups roughly chopped spinach

1 cup chopped Swiss chard leaves

1 leek, white and light green parts only, rinsed well and very thinly sliced

1/3 cup Swiss chard stems, diced

<1 large egg

3/4 cup whole milk

3/4 cup heavy cream

Salt and freshly ground black pepper

1. In a large mixing bowl, combine bread, Swiss cheese and half of the Parmesan cheese.

2. In a large skillet over medium-low heat, melt 1 tbsp of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tbsp of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 mins, and transfer to the mixing bowl.

3. Bring a small pan of water to a boil, and add leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.

4. Preheat over to 400 degrees. Rub the inside of an 8" square baking pan with the remaining 1 tbsp butter. In a medium bowl, beat egg just until blended.

5. In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 mins.

6. Sprinkle remaining Parmesan cheese on top of pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.

Eli says::: Andrew made this recipe for me two years ago and I've been wanting more ever since. Everyone should make this. Thanks, Andrew!