• |
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. |
|
|