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4 oz. The Perfect Purée Red Jalapeño Puree, thawed |
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1 loaf of challah or brioche bread (day old- set out) |
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1 ear of corn |
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1 zucchini |
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3 stalks of green onion |
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1 red bell pepper |
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6 eggs |
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1 pint of cream |
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1/2 cup shredded cheddar cheese |
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Season to taste with salt and pepper |
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| Method: |
| 1. |
Pre-heat oven at 350F. |
| 2. |
Cut bread into large cubes and have it sit out uncovered on a baking sheet for a few hours. |
| 3. |
Small dice red bell pepper. |
| 4. |
Small slice the green onion. |
| 5. |
Small dice the zucchini. |
| 6. |
Cut corn kernels off ear of corn. |
| 7. |
Mix the eggs with cream. |
| 8. |
Add the Red Jalapeno puree to egg mixture. |
| 9. |
Take the semi stale/day old bread and mix with all vegetables in a bowl. |
| 10. |
Place the bread and vegetable mix into a semi shallow, oven safe baking dish. |
| 11. |
Pour the egg mixture on the bread/vegetable mixture. |
| 12. |
Season with salt and pepper (a pinch each). |
| 13. |
Cover with foil and place baking dish into a hotel pan. |
| 14. |
Fill the hotel man with at least ½” of water> to create a Bain Marie. |
| 15. |
Place in oven and bake for 35 minutes (rotate in between cooking times). |
| 16. |
When 35 minutes is done, remove foil, sprinkle the cheddar cheese on top and place uncovered bread pudding under broiler for 5 minutes. |
| 17. |
Serve hot or warm. |
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