This super flavorful savory bread pudding has received rave reviews from our recipe testers and tasters, family and friends. Tortilla strips lend an unexpected crisp texture to the traditional French bread.
Southwest Corn, Poblano and Mushroom Bread Pudding
Prepare in a 9×13 baking dish or individual soufflé cups for a special presentation.
1.5 cups whole milk
1 cup heavy cream
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 teaspoons oregano
½ cup cornmeal
1 pound French bread, cubed (preferably stale)
12 corn tortillas cut into ½ inch squares
2 cups fresh corn kernels
2 roasted poblano chiles* -alternatively use 1 7 ounce can of green chiles
1 small onion diced
2 cloves garlic, minced
6 oz sliced crimini mushrooms, sautéed
½ pound cheese, your choice: Monterey Jack, Mexican blend, cheddar, etc
Butter a 9 x 13 baking dish.
In a large mixing bowl combine whisk together milk, cream, eggs, salt, pepper, oregano and cornmeal. Fold in all remaining ingredients.
Allow bread to soak up custard mixture for 20-30 minutes, gently folding ingredients once or twice.
Pour mixture into buttered baking dish, cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
When ready to bake, remove bread pudding from refrigeration, remove plastic wrap and allow to rest at room temperature for at least 30 minutes.
Preheat oven to 325.
Bake bread pudding for 40-45 minutes or until custard is set in the middle and the mixture is puffed and golden brown.
*To roast chiles, place them over an open flame or under broiler element in oven. Roast until chiles are blackened all over. Place in a plastic bag or wrap in plastic wrap and allow to rest until room temperature. When cool enough to handle, removed chiles from plastic. Using a paper towel gently wipe blackened skin from chiles and discard. Removed seeds and stem. Use as needed.