posted by Fred in CO 11-21-102 9:09 AM
from Flo Braker, author of "Simple Art of Perfect Baking".
Green Chile Bread Pudding
5 large eggs
1 cup whole milk
2/3 cup heavy cream
1 tsp chile powder
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
3/4 cup coarsely grated sharp cheddar cheese
1/2 cup coarsely grated Monterey Jack cheese
2 Tbsp canned diced green chiles
6-1/2 cups trimmed and cubed (3/4") day-old French or Italian Bread
Preheat oven to 350 degrees. Adjust rack to lower third of oven. Butter a 12-cup (scant 1/2 cup capacity) muffin tin.
In a large mixing bowl, whisk the eggs, milk and cream to blend thoroughly. Mix in the chili powder, salt, cumin and oregano. Next mix in the cheeses and chiles. Add the bread and mix thoroughly.
Divide the mixture evenly among the muffin tin cups.
Bake 25-30 minutes, or until a knife inserted into the center comes out clean. Slide a knife around puddings to loosen them, and remove with a small spatula. Can be served warm or at room temperature. Makes 12 servings.
NOTES: You can also make the puddings in 1/2 cup individual ramekins, or in mini-muffin pans to make as appetizers. Adjust baking times as follows: Place ramekins on a baking sheet and bake for 20 to 25 minutes or until they pass the knife test. Bake mini-muffin pans for about 15 minutes.
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