-
1
If the bread is soft, toast it lightly and rub each slice front and back with the cut clove of garlic.
-
2
Cut in 1-inch dice.
-
3
If the bread is stale, just rub the slices with garlic and cut them into 1-inch dice.
-
4
Place in a very large bowl, and toss with 2/3 cup of the milk.
-
5
Set aside.
-
6
Place the dried mushrooms in a bowl or a Pyrex measuring cup, and cover with 1 1/2 cups boiling water.
-
7
Allow to sit for 30 minutes.
-
8
Set a strainer over a bowl, line with cheesecloth, a coffee filter or paper towels, and drain the mushrooms.
-
9
Squeeze the mushrooms over the strainer to extract all of the broth.
-
10
Rinse, away from the strainer, in several changes of water to wash off sand.
-
11
Squeeze out excess water.
-
12
Chop coarsely.
-
13
Measure out 1 cup of the mushroom broth, and combine with the remaining milk.
-
14
Preheat the oven to 350 degrees.
-
15
Oil or butter a 2-quart baking dish or gratin.
-
16
Heat a large skillet over medium-high heat, and add the chard.
-
17
Stir until the leaves begin to wilt in the liquid left on them after washing.
-
18
Cover the pan, and let the chard steam until it has completely collapsed, about two minutes.
-
19
Uncover and stir.
-
20
When all of the chard has wilted, remove from the pan and rinse briefly with cold water.
-
21
Press or squeeze out excess liquid.
-
22
Chop coarsely and set aside.
-
23
Add 1 tablespoon of the olive oil to the pan, turn the heat down to medium and add the minced garlic.
-
24
Cook, stirring, until fragrant, about 30 seconds, and stir in the reconstituted mushrooms, the rosemary and the chard.
-
25
Stir together for a couple of minutes, and season to taste with salt and pepper.
-
26
Remove from the heat, and transfer to the bowl with the bread cubes.
-
27
Add the cheeses, and toss together.
-
28
Arrange in the baking dish.
-
29
Beat together the eggs in a medium bowl.
-
30
Add salt to taste (I use 1/2 to 3/4 teaspoon), the remaining milk and the mushroom broth.
-
31
Add a few twists of the peppermill and pour over the bread.
-
32
Press the bread down into the custard mixture.
-
33
Sprinkle a little Parmesan over the top, and drizzle on the remaining olive oil.
-
34
Place in the oven, and bake 40 to 50 minutes, until puffed and browned.
-
35
Remove from the oven, and serve hot or warm.
