Gobble, Gobble: Chef Tre Wilcox’s Smoked Cheddar-Jalapeno Bread Pudding

Last Thanksgiving, I cooked for my wife’s family and my family–about 60 people. I cooked a few different/ non traditional items for the meal…smoked cheddar  jalepeno bread pudding, mixed baby beets and ginger sweet potatoes. My 9 year old daughter, Alexis, and I cooked a rack of lamb with Jack Daniels sauce. I think the holiday is a great time to get the family involved with cooking the meal. It was fun for her and she got to tell everyone that she made it. Very cute!

Smoked Cheddar – Jalapeno Bread Pudding

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
FOR THE BREAD PUDDING
1               each  red bell pepper — diced small
1               each  yellow bell pepper — diced small
1               each  poblano pepper — diced small
10              each  jalapenos — outside only, diced small
2        tablespoons  shallot — chopped fine
2        tablespoons  garlic — chopped fine
1/2         bunch  cilantro leaves, whole — chopped fine
4               cups  smoked cheddar cheese — diced
2               each  portobello mushroom — cooked and diced small
2            bunches  green onion — chopped fine
6               cups  toasted sourdough bread — diced
1              quart  heavy cream
8               each  egg
salt and pepper
lime juice

FOR THE BREAD PUDDING
Preheat oven to 350.
In two medium size saute pans saute peppers, jalapenos, shallot and garlic for two minetues.
Season with salt and pepper, place mixture onto sheet pan to cool.
Once pepper mixture has cooled place into large mixing bowl and add cilantro, cheese, mushrooms, 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 vegatables.
Toss to coat, season with a spalsh of lime juice, check for additiion salt and pepper.

Using 8ea 3oz ramikins spray with non stick food spray. Add bread pudding mixture to each ramikin, press gentley to make
bread pudding compact.  Place into water bath, cover with foil and bake in oven for 25 mintues. Remove foil and bake another 5 minetes
to brown the tops. Remove from water bath and serve right away.

Tre Wilcox is the Executive Chef of Loft 610 and the soon-to-open Marquee restaurant.