1 (8-ounce) container Cut ‘N Clean Greens Organic Rainbow Chard
1 tablespoon unsalted butter
1 cup low-fat milk
1 cup heavy cream
2 large eggs
3/4 cup beef broth
1 shallot, halved and sliced thinly
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 large croissants
Preheat the oven to 350 degrees F. Grease a 10-inch wide by 2-inch deep pie dish or an 11 x 7-inch glass baking dish with the butter.
In a bowl whisk together the milk, cream and eggs. Set aside.
Pour the beef broth into a 3-quart sauté pan over medium heat. Add the shallot, garlic and rainbow chard and cover. Cook for 5-10 minutes until the greens start to wilt. Season with salt and pepper.
Roughly tear the croissants in pieces and place in your prepared baking dish and cover with the wilted rainbow chard-broth mixture. Gently toss together, making sure the croissant pieces get covered in the greens and broth mixture.
Slowly pour the milk mixture over the top of the croissants, giving it time to soak into the bread. Once all of the liquid has been added, gently press down on top of the bread pudding, making sure that all of the croissants have been soaked.
Bake for 45 minutes and the top is a light golden brown color. Remove from oven and serve.
Recipe and photo by Gerry Speirs, Foodness Gracious