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1
Slice the bread about 3/4 inch thick.
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2
Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic.
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3
Mince all of the remaining garlic and set aside.
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4
Place the bread in a bowl and toss with 1 cup of the milk.
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5
Refrigerate for 1 hour, tossing every once in a while.
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6
Meanwhile, stem and wash the chard.
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7
Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute.
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8
Transfer to a bowl of cold water, drain and squeeze out excess water.
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9
Chop medium-fine.
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10
Preheat the oven to 350 degrees.
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11
Oil a 2-quart baking dish or a 10-inch ceramic tart pan.
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12
Heat the olive oil over medium heat in a large, heavy skillet and add the onion.
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13
Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper.
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14
Cook, stirring often, until the vegetables are tender, about 5 minutes.
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15
Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute.
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16
Remove from the heat.
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17
Remove the bowl with the soaked bread from the refrigerator.
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18
Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush.
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19
Add the cooked vegetables to the bowl and mix together.
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20
Scrape into the oiled baking dish.
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21
Top with the grated cheese.
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22
Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper.
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23
Pour over the bread mixture and place in the oven.
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24
Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set.
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25
Remove from the heat and allow to cool for 10 minutes or longer before serving.
