Smoked Cheddar Japaleno Bread Pudding

Tre Wilcox - Season 3 Top Chef/Season 8 All Stars

Serving Size : 10
Preparation Time :1:00 1/4 cup red bell pepper -- diced small
1/4 cup yellow bell pepper -- diced small
1 tablespoon poblano pepper -- diced small
4 each jalapenos -- outside only, diced small
1 tablespoon shallot -- chopped fine
1/2 tablespoon garlic -- chopped fine
3 tablespoons cilantro leaves, whole -- chopped fine
2 cups smoked cheddar cheese -- diced
1/4 cup green onion -- chopped fine
6 cups toasted sourdough bread -- diced
4 cups heavy cream
4 each eggs
1 tablespoon lime juice
2 teaspoons cayenne pepper
salt and pepper
Preheat oven to 325.
In two medium size saute pans saute peppers, jalapenos, 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 large mixing bowl and add cilantro, cheese, green onions and toasted bread.
Season with lime juice, cayenne, salt and pepper again.
In another small mixing bowl whisk together cream and eggs. Mix with the rest of the vegetables.
Toss to coat, season with a spalsh of lime juice, check for addition salt and pepper.
Using 4 ounce ramekins spray with non stick food spray. Add bread pudding mixture to each ramekin, press gently to make
bread pudding compact. Place into water bath, cover with foil and bake in oven for 20 mintues. Remove foil and bake another 5 minutes
to brown the tops. Remove from water bath, remove bread pudding from ramekins and serve right away.
NOTES : If there is leftover bread pudding mixture, place into small plastic bags and freeze for later use.