| • | 4 oz. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 1 loaf of challah or brioche bread (day old- set out) |
| • | 1 ear of corn |
| • | 1 zucchini |
| • | 3 stalks of green onion |
| • | 1 red bell pepper |
| • | 6 eggs |
| • | 1 pint of cream |
| • | 1/2 cup shredded cheddar cheese |
| • | Season to taste with salt and pepper |
| |
| Method: |
| 1. | Pre-heat oven at 350F. |
| 2. | Cut bread into large cubes and have it sit out uncovered on a baking sheet for a few hours. |
| 3. | Small dice red bell pepper. |
| 4. | Small slice the green onion. |
| 5. | Small dice the zucchini. |
| 6. | Cut corn kernels off ear of corn. |
| 7. | Mix the eggs with cream. |
| 8. | Add the Red Jalapeno puree to egg mixture. |
| 9. | Take the semi stale/day old bread and mix with all vegetables in a bowl. |
| 10. | Place the bread and vegetable mix into a semi shallow, oven safe baking dish. |
| 11. | Pour the egg mixture on the bread/vegetable mixture. |
| 12. | Season with salt and pepper (a pinch each). |
| 13. | Cover with foil and place baking dish into a hotel pan. |
| 14. | Fill the hotel man with at least ½” of water> to create a Bain Marie. |
| 15. | Place in oven and bake for 35 minutes (rotate in between cooking times). |
| 16. | When 35 minutes is done, remove foil, sprinkle the cheddar cheese on top and place uncovered bread pudding under broiler for 5 minutes. |
| 17. | Serve hot or warm. |
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