Spring Vegetable Pudding with Swiss Chard and Peas

Name: Spring Vegetable Pudding with Swiss Chard and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, softened, plus more for greasing; 1/2 pound loaf of Italian bread, cut into 1 1/2-inch cubes (16 cups); 1/2 pound Swiss chard leaves, washed but not dried; 3 tablespoons extra-virgin olive oil; 4 large scallions; 2 large garlic cloves, minced; One 10-ounce package frozen peas, thawed; 1 1/4 cups low-sodium chicken broth; 1 1/4 cups heavy cream; Salt and freshly ground pepper; 1/4 cup blue cheese, crumbled; 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Servings: persons

2 tablespoons unsalted butter, softened, plus more for greasing
1/2 pound loaf of Italian bread, cut into 1 1/2-inch cubes (16 cups)
1/2 pound Swiss chard leaves, washed but not dried
3 tablespoons extra-virgin olive oil
4 large scallions
2 large garlic cloves, minced
One 10-ounce package frozen peas, thawed
1 1/4 cups low-sodium chicken broth
1 1/4 cups heavy cream
Salt and freshly ground pepper
1/4 cup blue cheese, crumbled
3 tablespoons freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 425.
2
Butter a 10-by-15 inch baking dish.
3
Put the bread cubes on 2 large rimmed baking sheets and bake for about 10 minutes, until toasted.
4
Let cool and transfer to a very large bowl.
5
Heat a large skillet.
6
Working in batches, add the chard leaves by the handful and cook over moderately high heat, stirring, until wilted.
7
Transfer to a colander set over a bowl and repeat with the remaining chard.
8
When cool enough to handle, gently squeeze out the excess moisture from the chard and coarsely chop.
9
In the same skillet, heat the olive oil.
10
Add the scallions and garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes.
11
Add the chard and peas and cook, stirring, until hot.
12
Add the broth and cream and simmer over moderate heat until slightly thickened, about 3 minutes.
13
Season with salt and pepper and let cool.
14
Add the chard mixture to the bread, season with salt and pepper and toss; transfer to the prepared baking dish.
15
Scatter the blue cheese over the top and poke it into the pudding.
16
In a small bowl, combine the Parmigiano and 2 tablespoons of butter.
17
Spread it over the pudding and bake in the upper third of the oven for about 15 minutes, until browned and crisp on top and hot throughout.
18
Let the pudding rest for 10 minutes, then serve hot or warm.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, softened, plus more for greasing, 1/2 pound loaf of Italian bread, cut into 1 1/2-inch cubes (16 cups), 1/2 pound Swiss chard leaves, washed but not dried, 3 tablespoons extra-virgin olive oil, and more.

Yes, Spring Vegetable Pudding with Swiss Chard and Peas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!