Denver Green Chili Recipe of the Week - 1/6/08

Southwestern Bread Pudding


This recipe resulted from an abundance of stale bread that I
wanted to use up. I based it on my favorite dessert bread
pudding, but this one is savory (not sweet). The result has
a fluffy texture and the vegetables tend to float to the top.
I used a mixture of mild and medium hot chiles which worked
out really well. Flavors are well-balanced, spicy but not
overly hot. This would be a good main dish for brunch, but
would also be good as a side dish. I also thought it was good
cold.

INGREDIENTS:
1 cup chopped onion
1 cup chopped red bell pepper
1 tbsp olive oil
3 cloves garlic, minced
¾ cup diced green chiles
½ c parsley
3 eggs
3 cups milk
½ tsp salt
2 cups grated sharp cheddar cheese
4 cups stale bread, cubed
optional: add 1/2 cup sliced olives or 1/2 cup pine nuts
Garnish with pico de gallo, parsley, tomato, avocado

PREPARATION:
1. Preheat oven to 350 degrees
2. Put the bread cubes into a 2-quart baking dish.
3. Pour the shredded cheese over the bread cubes and mix well.
4. Sauté onion, bell pepper, and garlic in olive oil, then add green chiles and mix well.
5. In a bowl, beat the eggs.
6. Scald the milk (about 2 minutes in the microwave) and pour about a cup of the milk into the onion/bell pepper mixture.
7. Mix well, then combine with the eggs.
8. Add the remaining milk and mix well.
9. Pour the milk/egg/vegetable mixture over the bread and cheese and mix well.
10. Place in a large pan of water in the oven.
11. Bake, covered, for 60-70 minutes or until set in the center.