Scarpatscha
This classic savoury bread pudding from canton Graubünden features colourful chard and is a great way to use up leftover bread.
Most kinds of leafy greens could work in this recipe—colourful Krautstiel, Swiss chard in English (I have more on what makes Swiss chard ‘Swiss’ in this post), Schnittmangold (what would have been used for Capuns, another classic Bündner dish), or even spinach or kale (though you might need to initially cook this a little longer, just until it’s softened).
There are many variations on this dish, both online and in old cookbooks. The ingredients vary slightly, with some using rye bread, or adding celery leaves or cured meat from Graubünden, but generally the mix of bread, chard, eggs and cheese stays constant.
I quite enjoyed this version from Rina Steier who lives in Savognin, who separates the eggs and whips the whites for impossible fluffiness. It’s a nice thing to try you have the time and energy (just add the yolks after the cheese and then fold the whipped whites in afterwards).
300 g leftover bread, cubed
200 ml milk
1 tbsp butter
1 small onion or leek, chopped
200 g Swiss chard, stems and leaves finely chopped
a handful fresh chives and parsley chopped
2-3 leaves mint, chopped
150 g hard cheese, grated
3 eggs, whisked together
Butter a small casserole dish.
Place the cubed bread in a large bowl and cover with milk. Let sit for a couple of hours, or until the bread has soaked up all the liquid. (You can speed up this process by first heating up the milk and then pouring it over the bread).
Preheat oven to 200 C / 400 F / gas mark 6.
In a large frying pan, melt the butter and fry the onion or leek until translucent. Add the chard and fry over medium-low heat until softened, about 7 minutes. Stir in the herbs and let cool.
In a large bowl add the soaked bread, breaking it up a little with a fork, then stir in the cooled chard mixture. Stir in the cheese and then the eggs.
Add to your buttered casserole dish, and bake for about 30 minutes, or until browned on top.
Serves 2-3.
For a fluffier dish, separate the eggs and whip the whites, adding them after the cheese and yolks have been combined.
Most leafy greens would work in this recipe, just make sure they are cooked until softened before adding to the pudding batter.
More Graubünden?
Capuns
