Southwest Savory Bread Pudding

Ryan’s favorite thing on the Thanksgiving table is stuffing, but I wanted to make up something a little bit different for him this year.  Still keeping with the bread component, I changed stuffing/dressing to bread pudding with savory and southwestern ingredients.  The outcome after several rounds of testing was a sweet, lightly spiced, decadent savory bread pudding.

Southwest Savory Bread Pudding

Too, it couldn’t be easier.  Literally, we’re tossing stuff in a bowl, dumping it into a baking dish and letting the oven do the rest of the work.

If you want to make this dish ahead, prepare up until adding the extra 1/2 cup of half & half and refrigerate. Remove from the refrigerator and set on the counter for 15 to 20 minutes to remove the chill and top with the remaining 1/2 cup of half & half, then following the rest of the baking directions.

*Original Recipe by Joanie Simon (JoanieSimon.com)

Southwest Savory Bread Pudding

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• Author: Joanie Simon
• Total Time: 1 hour
• Yield: 12 1x

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Description

A savory bread pudding with the flavors of the Southwest including adobo and chipotle cheddar.

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Ingredients

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• 1 loaf of Challah bread, cubed (1 inch)
• 8 ounces Chipotle Cheddar cheese (or Pepper Jack), grated
• 1/4 cup minced cilantro
• 7 ounces canned diced green chiles
• 5 eggs
• 2.5 cups half & half (divided into 2 cups and .5 cup)
• 4 scallions, chopped
• 1 red pepper, chopped
• 1 tsp ground cumin
• 1 tsp ground chile powder
• 2 Tbs chipotle in adobo sauce
• 1/2 tsp salt

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Instructions

1. Preheat oven to 350F.
2. Place the eggs in a bowl and whisk to blend he yolks and add in 2 cups of the half & half.
3. Add in scallions, red pepper, cumin, chile powder, chipotle, cheese, green chiles and cilantro.
4. Add the cubed Challah.
5. Mix that all together until well incorporated then pour into an 11×17 casserole dish and top with remaining 1/2 cup of half & half.
6. Cover with tin foil and bake for 35 minutes at 350F. Rotate the casserole dish once during baking for even cooking.
7. Remove the foil, turn up the oven to broil and broil for 5 minutes to brown up the top.
8. Remove from the oven and allow to cool and set.
9. Serve warm.
10. *If you want to make this dish ahead, prepare up until adding the extra 1/2 cup of half & half and refrigerate. Remove from the refrigerator and set on the counter for 15 to 20 minutes to remove the chill and top with the remaining 1/2 cup of half & half, then following the rest of the baking directions.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side Dish
• Cuisine: Southwestern