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1
In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
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2
In a large skillet over medium-low heat, melt 1 tablespoon of the butter.
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3
Add mushrooms, and saute until tender, 2 to 3 minutes.
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4
Transfer mushrooms to the mixing bowl.
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5
Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves.
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6
Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
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7
Bring a small pan of water to a boil, and add the leeks and Swiss chard stems.
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8
Blanch for 1 minute, remove from heat and drain well.
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9
Add to bread mixture.
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10
Preheat oven to 400 degrees.
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11
Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter.
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12
In a medium bowl, beat egg just until blended.
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13
In a saucepan over medium-low heat, combine milk and heavy cream.
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14
Bring to a boil, and remove from heat.
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15
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.
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16
Add milk mixture to the bowl of dry ingredients, and stir.
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17
Season with salt and pepper to taste.
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18
Transfer mixture to the baking pan, pressing gently on surface.
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19
Bake pudding until set, about 15 minutes.
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20
Remove pan from oven.
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21
Preheat a broiler with a rack about 6 inches from the heat.
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22
Unmold pudding onto a cookie sheet or other flat pan.
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23
Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds.
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24
Serve while hot.
