Southwest Savory Bread Pudding

Liza Cheng

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
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.