Culinary Concierge

Smoked Cheddar-Jalapeño Bread Pudding
Chef de Cuisine Tre Wilcox
Abacus Restaurant

yield: 8 servings

1 red bell pepper, diced small
1 yellow bell pepper, diced small
1 poblano pepper, diced small
10 jalapeños, outside only - diced small
2 T shallot, chopped fine
2 T garlic, chopped fine
1 bunch cilantro leaves, whole - chopped fine
4 c smoked cheddar cheese, diced
2 portabello mushrooms, cooked and diced small
2 bunches green onion, chopped fine
6 c toasted sourdough bread, diced
1 qt heavy cream
8 eggs
salt and pepper, to taste
lime juice, to taste

method for the bread pudding: Preheat oven to 350. In two medium size sauté pans, sauté peppers, jalapeños, shallot and garlic for two minutes. Season with salt and pepper, place mixture onto sheet pan to cool. Once pepper mixture has cooled, place into a large mixing bowl and add cilantro, cheese, mushrooms, green onions and toasted bread. Season with salt and pepper again. In another small mixing bowl, whisk together cream and eggs. Pour over bread mixture. Toss to coat, season with a splash of lime juice, then check for additional salt and pepper. Using 8 - 3oz ramekins, spray with non-stick food spray. Spoon bread pudding mixture to each ramekin, press gently compact. Place ramekins into water bath, cover with foil and bake for 25 minutes. Remove foil and bake another 5 minutes to brown the tops. Remove from water bath and serve immediately.