Bleu Cheese Bread Pudding with Green Chili Stew



4 servings



Green chili stew

1/2 cup diced raw hickory-smoked bacon
1/4 cup diced carrots
1/4 cup chopped yellow onion
2 tbsp. chopped garlic
1-1/2 cup purée of roasted and peeled poblano chilies
1 cup rich chicken broth
1/4 cup yellow hominy
Kosher salt and freshly cracked black pepper

Bread pudding

16 slices stale French bread
1/2 cup crumbled bleu cheese
1 egg yolk
2 whole eggs
3/4 cup heavy cream
Kosher salt and freshly cracked black pepper


1/4 cup sautéed onions
1/4 cup toasted pumpkin seeds
1 tbsp. honey


In a hot skillet render the bacon, then sauté the carrots and onions until tender. Add the garlic and quickly sauté, being careful not to burn. Add the poblano purée, chicken broth, and hominy, then reduce by one-quarter. Season to taste.

Spray non-stick food release (approximately 3 oz.) in small ramekins, thoroughly coating them. Place a slice of the French bread on the bottom and alternate layers of bleu cheese with the French bread, pressing it down as you go.

Whip the egg yolk, whole eggs and cream together. Pour the mixture very carefully into the ramekins so it is absorbed completely. Place the ramekins in a water bath and bake in a 360°F oven for approximately 30 minutes.

Mix the sautéed onions, pumpkin seeds and the honey together. Unmold the bleu cheese bread pudding into the center of a shallow bowl. Spoon the green chili stew around the bread pudding. Top with the pumpkin seed-onion salsa and serve.

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