-- Fresh lime juice, to taste (about 2 tablespoons)
-- Salt, to taste (about 1/4 teaspoon)
Adjust oven rack to lower third of oven. Preheat oven to 350F. Generously butter 12 muffin tin cups, set aside.
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.
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.
Avocado Salsa: In a large bowl, gently mix all ingredients to blend thoroughly. Serve without delay.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.