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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.
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Advertising Sales
Catherine Collins - Co-Publisher/Managing Editor
T 214.536.1647 - catherine@culinaryconcierge.com
Danette LaCosta - Senior Marketing Manager
T 214.552.0067 - danette@culinaryconcierge.com
Kendall Gensler
Editor-at-large
kendall@culinaryconcierge.com
504.343.2092
Ms. Gensler is a seasoned culinary professional, who received a diplôme from Le Cordon Bleu Cooking School and attended Johnson and Wales University for continuing culinary education. Gensler, is a native New Orleanian, who has worked many facets of the culinary industry over the past fifteen years in both local and national markets to include the fast paced food cities of New York, San Francisco and Houston. Ms. Gensler’s culinary career has led to work as a chef on a private yacht for the CFO of a “top ten” Fortune 500 company, Director of sales and marketing for the Culinary Academy of New Orleans (a division of the California Culinary Academy), a consultant for Paris Gourmet Patisfrance-- a French gourmet foods importer and manufacturer, and Cookbook Editor of Crescent City Collection: A Taste of New Orleans--which was recognized as a National Winner in the 2000 Tabasco Community Cookbook Awards. As an ambassador of the “culinary current”, Gensler founded Culinary Concierge Magazine in the Spring of 2000 as a platform for local food journalists to share bits of history, ingredients, recipes, people and pleasures that culminate to create the cuisine and the dining experience in an ever-evolving culinary city. In addition, Ms. Gensler markets her food styling talents to the print, film and video communities under the umbrella of her freelance company-- foodini, inc.- magical food and prop styling. Kendall’s work as a food stylist was recently featured in The Tweezer Times, the food stylists resource for up-to-the minute techniques, food trends and industry buzz. Most recently, as a multi-media culinary collaboration, Gensler tapes a series of “Get the Delicious Dish” segments that air daily on Magic 101.9 Radio. Last year, Ms.Gensler was recognized by the City of New Orleans as a “Leading Woman in Business” underwritten by USAgencies and Entercom Communications. Ms. Gensler remains the Editor-at-large of Culinary Concierge Multi-Market Media whose mission is to bring the “wine and dine" scene to the front burner in cities across the U.S. and abroad.
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