Description
A savory bread pudding with the flavors of the Southwest including adobo and chipotle cheddar.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350F.
- Place the eggs in a bowl and whisk to blend he yolks and add in 2 cups of the half & half.
- Add in scallions, red pepper, cumin, chile powder, chipotle, cheese, green chiles and cilantro.
- Add the cubed Challah.
- 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.
- Cover with tin foil and bake for 35 minutes at 350F. Rotate the casserole dish once during baking for even cooking.
- Remove the foil, turn up the oven to broil and broil for 5 minutes to brown up the top.
- Remove from the oven and allow to cool and set.
- Serve warm.
- *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