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