Marian's Savory Vegetable Bread Pudding

Ingredients

• 3 cups ciabatta bread cubed 1-inch cubes
• 2 teaspoons dijon mustard 
• 6 large eggs 
• 8 oz mushrooms fresh sliced
• 1 teaspoon garlic minced
• 1 cup milk 
• 2 tablespoons olive oil 
• 1 small onion chopped
• 1.5 cups parmesan cheese divided freshly grated
• 0.8 teaspoon pepper 
• 1  bell pepper red chopped
• 1.3 teaspoons salt 
• 1 lb swiss chard 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Remove and discard ribs from Swiss chard. Rinse with cold water; drain and coarsely chop.
3. Whisk together eggs and next 4 ingredients in a large bowl; stir in bread and half of cheese.
4. Saut mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and saut 2 minutes. Fold vegetable mixture into egg mixture.
5. Pour into a lightly greased 11- x 7-inch baking dish.
6. Sprinkle with remaining cheese.
7. Bake at 350 for 35 to 40 minutes or until center is set.
8. Let stand 5 minutes.
9. Okra-Tomato Casserole: Omit mushrooms and Swiss chard. Substitute shredded Monterey Jack cheese for Parmesan cheese, 1 1/2 tsp. Cajun seasoning for salt, and green bell pepper for red bell pepper. Reduce pepper to 1/2 tsp. Prepare recipe as directed in Step 2, adding 2 Tbsp. chopped fresh flat-leaf parsley and 2 medium tomatoes, chopped, with bread. Proceed with recipe as directed, sauting 2 cups sliced okra with onion 8 to 10 minutes in Step