1/2 cup (1 1/2 ounces) loosely packed coarsely shredded Monterey jack cheese
2 tablespoons canned diced green chiles
6 1/2 cups trimmed and cubed (1-inch) day-old French or Italian bread
Adjust rack to lower third of oven. Heat oven to 350 degrees F.
Generously butter a 12-cup (2 1/4-inch, scant 1/2 cup capacity) muffin tin.
(If you prefer to use ramekins or mini-muffin pans, see cook's note).
In a large bowl, whisk the eggs, milk and cream to blend thoroughly.
Mix in the chili powder, salt, cumin and oregano, then mix in the cheeses
Add the bread; mix thoroughly. Divide the mixture evenly among the muffin
Bake for 25 to 30 minutes, or until a knife blade inserted into the centers
comes out clean.
Cool for 5 to 10 minutes.
Slide a knife blade around puddings to loosen them; lift out of molds with
a small spatula.
Serve warm or at room temperature.
Yield: 12 servings
Cook's note: You also may make the bread puddings in ramekins, individual
custard cups, or mini-muffin pans. Adjust baking times as follows: Place filled
ramekins or custard cups on a baking sheet and bake for about 20 minutes; or bake
pudding in mini-muffin pans for about 15 minutes.
Recipe by Flo Braker for the California Milk Advisory Board. Used with permission