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  • Blue Cheese Bread Pudding With Green Chile Stew

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    Blue Cheese Bread Pudding With Green Chile Stew
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Green Chile Stew-
    • 1/2 c. Diced raw hickory-smoked Bacon
    • 1/4 c. Diced carrots
    • 1/4 c. Minced yellow onion
    • 2 Tbsp. Minced garlic
    • 1 1/2 c. Puree of roasted and peeled Poblano chiles
    • 1 c. Rich chicken broth
    • 1/4 c. Yellow hominy Kosher salt and freshly Cracked black pepper to Taste
    • 12 x To 16 slices stale french Bread
    • 1/2 c. Crumbled Maytag Blue Cheese
    • 1 x Egg yolk
    • 2 whl Large eggs
    • 3/4 c. Heavy cream Kosher salt and fresh Cracked black pepper to Taste
    • 1/4 c. Sauteed onions
    • 1/4 c. Toasted pumpkin seeds
    • 1 Tbsp. Honey

    Directions

    1. In a warm skillet, render the bacon; then, saute/fry the carrots and onions till tender. Add in the garlic and quickly saute/fry being careful not to burn.
    2. Add in the poblano puree, chicken broth, and hominy, then reduce by one-quarter. Season to taste.
    3. Spray non-stick food release (approximately 3 ounces) in small ramekins thoroughly coating them. Place a slice of the french bread on the bottom and alternate layers of blue cheese with the french bread, pressing it down as you go. Whip the egg yolk, whole Large eggs and cream together. Pour the mix very carefully into the ramekins so it is absorbed completely.
    4. Place the ramekins in a water bath and bake in a 360 degree oven for approximately30 min.
    5. Mix the sauteed onions, pumpkin seeds and the honey together.
    6. Unmold the blue cheese bread pudding into the center of a shallow bowl.
    7. Spoon the green chile stew around the bread pudding. Top with the pumpkin seed-onion salsa and serve.
    8. Yield: 4 servings

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