New Mexican Bread Pudding

New Mexican Bread Pudding Submitted by New Mexican Bread Pudding
New Mexican Bread Pudding Submitted by New Mexican Bread Pudding
A warm bread pudding featuring the flavors of the American Southwest.


Ingredients: Bread pudding ½ loaf cheese bread - cut into even cubes and 'stale' ⅓ cup honey 1.5 cups cream 5 egg yolks ½ cup fresh corn ½ cup lightly toasted pinions 1 whole Hatch chile - roasted, peeled, seeded and chopped. Asiago Tequila Sauce ¼ cup honey ⅓ cup butter ½ cup cream 1 egg yolk ¼ cup tequila ½ cup Asiago cheese - grated.

Nutritional information

No nutrition information available


Instructions: In a double boiler mix cream, honey and egg yolks. Whisk while bringing up to a temp of 170°F and the mix turns into custard. Butter a 5 x 9 baking dish. Line half of the bread cubes in the bottom of the baking dish - add the pinions, corn and green chile. Top with the rest of the bread cubes. Pour the warm custard over the bread, wrap and refrigerate overnight. The next day, preheat the oven to 350°F. Use a water bath to bake the bread pudding approximately 45 minutes - or until golden and spongy. For the sauce: Using the double boiler, whisk the honey, butter, cream and egg yolk up until it thickens. Gradually add the Asiago cheese - continuing to whisk. When the cheese is completely incorporated into the sauce, turn off the heat and whisk in the tequila. Let the bread pudding sit for a few minutes before cutting. Top with the cheese sauce and serve warm. Any left over pudding and sauce can be kept wrapped in the refrigerator and reheated to serve. Makes roughly 6 - 8 servings.