Green Chile Bread Pudding with Avocado Salsa

  • Yield servings

California Milk Advisory Board


5 large eggs
1 cup whole Real California milk
2/3 cup Real California heavy cream
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Real California Cheddar cheese
1/2 cup (1 1/2 ounces) loosely packed coarsely shredded Real California Monterey Jack cheese
2 tablespoons canned diced green chiles
6 1/2 cups trimmed and cubed (3/4 inch) day-old French or Italian bread
Avocado Salsa:
1 ripe but firm avocado, peeled and finely chopped (about 1 cup)
1/2 cup finely chopped tomato
2 tablespoons finely chopped yellow onion
1 1/2 tablespoons finely chopped seeded jalapeno pepper
1 small garlic clove, finely minced
2 to 3 tablespoons chopped fresh cilantro
Fresh lime juice, to taste (about 2 tablespoons)
Salt, to taste (about 1/4 teaspoon)


  1. Adjust oven rack to lower third of oven. Preheat oven to 350F. Generously butter 12 muffin tin cups, set aside.
  2. Bread Puddings: 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 and chiles. Add the bread; mix thoroughly. Divide the mixture evenly among the muffin tin cups.
  3. Bake 25 to 30 minutes, or until a knife blade inserted into the centers comes out clean. Cool 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 with Avocado Salsa.
  4. Avocado Salsa: In a large bowl, gently mix all ingredients to blend thoroughly. Serve without delay.

Recipe courtesy of the California Milk Advisory Board



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