Let's Have Brunch - Breakfast Bread Pudding

From the pages of Woman's Day and the Casserole Queens, this recipe is perfect for your Sunday brunch. You can prepare it the day before and just keep it refrigerated until you pop it in the oven the next morning. Your brunch guests will think you have spent hours putting it together. Sure to become a favorite in your recipe file.

 

Breakfast Bread Pudding

 

2 Tablespoons olive oil, plus more for the dish

1 medium onion, chopped

Salt and Pepper

1 bunch Swiss chard, stems thinly sliced and leaves cut

into 1-1/2 inch pieces

8 large eggs

2 cups whole milk

8 ounces country, French or Italian bread, cut into 1 inch pieces

14 ounces can artichoke hearts, patted dry and chopped

6 ounces leftover or thick-cut deli ham, cut into 1 inch pieces

6 ounces crumbled feta cheese

2 Tablespoons grated Parmesan

 

1. Heat oven to 350 degrees. Oil a 2-1/2 to 3 quart dish.

2. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 4 minutes.

3. Add the Swiss chard and cook, tossing occasionally, until wilted,

about 3 minutes.

4. Meanwhile, in a large bowl whisk together the eggs, milk and 1/2 teaspoon pepper. Add the bread and let sit, tossing occasionally, for 5 minutes.

5. Fold the chard mixture, artichoke hearts and ham into the bread mixture, then add the feta cheese. Transfer the mixture to the prepared baking dish, sprinkle with the Parmesan and bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 40-45 minutes.