Savory Chile Bread Pudding
by Gary Gee at My Cooking Blog
Adapted from Southwest Chile Cheese Bread Pudding
Serves 8
8 cups day-old bread or rolls, cut into 1-inch cubes
3 dried New Mexican chiles, rehydrated and coarsely chopped
8 ounces grated sharp cheddar, divided use
1/2 cup sliced green onion, plus additional for garnish, if desired
1/4 cup coarsely chopped cilantro, plus additional for garnish, if desired
6 large eggs
2 cups whole milk
1/4 cup melted butter, bacon fat, or chicken fat
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Aleppo pepper
1 teaspoon ground cumin
1 teaspoon Chipotle chile powder
1 teaspoon Ancho chile powder
1 teaspoon Aji Amarillo chile powder
1 teaspoon New Mexican chile powder
Preheat oven to 375°F.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAlJ-PLOlSLIOkFwWsdxVtp3Idc6329dU3G1xSJW8IzcjmhfhfrNNNei7ltm0HKm6xrEl-iOTqUcyhi1OUZd5ghCHa7z5H89OnI6PCtDQPvYi136IZId4GOsTqfw8GFEP7dJjJfQGFAo6/s320/37-Cooks-Savory-Chile-Bread-Pudding-Spice-House-Gary-Gee-02.jpg)
Bake, uncovered, for 30-45 minutes, until cheese is melted and slightly browned and toothpick inserted in center comes out clean. Let cool for 10 minutes, then slice and serve. Garnish with additional green onion and/or cilantro, if desired.
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