Chef Tre Wilcox from Tre's Cooking Concepts makes comfort food with a twist. He shares a recipe for smoked cheddar jalapeno bread pudding.
1/4 cup red bell peppers, diced small
1/4 cup yellow bell peppers, diced small
2 tablespoons poblano pepper, diced
6 each jalapeno chile, outside only, diced small
1 tablespoon shallot , chopped fine
1/2 tablespoon garlic cloves, minced
3 tablespoons cilantro leaves, chopped fine
2 cups smoked cheddar cheese, diced
1/4 cup green onions, chopped fine
6 cups toasted sourdough bread, diced
1 quart heavy cream
salt and pepper
Preheat oven to 325.
In two medium size sauté pans sauté peppers, jalapeños, shallot and garlic for two minutes.
Season with salt and pepper.
Place mixture onto sheet pan to cool.
Once pepper mixture is cooled place into large mixing bowl and add cilantro, cheese, green onions and toasted bread.
Season with 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 splash of lime juice, check for addition salt and pepper.
Use 3 once ramekins, spray with none-stick spray.
Add break 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 minutes.
Remove foil and back another 5 minutes to brown the tops.
Remove from water bath, remove bread pudding from ramekins and server right away.