The Spice House offers an amazing selection of chile peppers. Dried, powdered, or in blends, you will find the highest quality chiles to perfect your recipes. Here, I have combined New Mexican chiles (both dried and ground), smoky Chipotle, spicy Ancho, and bright Aji Amarillo, accented by Aleppo and ground black pepper. This combination lends a robust flavor sensation to this savory bread pudding, which will be the perfect side dish to your next grilled or roasted main course. Top with fried eggs and fresh salsa for a zesty brunch dish!
8 cups day-old bread or rolls, cut into 1-inch cubes
3 dried New Mexican chiles, rehydrated and coarsely chopped
8 ounces grated sharp cheddar, divided use
1/2 cup sliced green onion, plus additional for garnish, if desired
1/4 cup coarsely chopped cilantro, plus additional for garnish, if desired
6 large eggs
2 cups whole milk
1/4 cup melted butter, bacon fat, or chicken fat
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Aleppo pepper
1 teaspoon ground cumin
1 teaspoon Chipotle chile powder
1 teaspoon Ancho chile powder
1 teaspoon Aji Amarillo chile powder
1 teaspoon New Mexican chile powder
Preheat oven to 375°F.
Toss bread cubes with chiles, half the cheese, the green onion, and cilantro. Place in 9 x 13-inch dish that has been sprayed with non-stick cooking spray. Whisk together remaining ingredients and pour over bread cubes. Fold gently, ensuring all bread cubes are moistened. Sprinkle remaining cheese over top. (Dish may be prepared to this point and refrigerated overnight).
Bake, uncovered, for 30-45 minutes, until cheese is melted and slightly browned and toothpick inserted in center comes out clean. Let cool for 10 minutes, then slice and serve. Garnish with additional green onion and/or cilantro, if desired.
Recipe by: Gary Gee from 37 Cooks