Blue cheese bread pudding with green chile stew

4 servings

Ingredients

Quantity Ingredient
Green Chile Stew-
½ cup Diced raw hickory-smoked
Bacon
¼ cup Diced carrots
¼ cup Chopped yellow onion
2 tablespoons Chopped garlic
1½ cup Puree of roasted and peeled
Poblano chiles
1 cup Rich chicken broth
¼ cup Yellow hominy
Kosher salt and freshly
Cracked black pepper to
Taste
Bread Pudding:
12 To 16 slices stale french
Bread
½ cup Crumbled Maytag Blue Cheese
1 Egg yolk
2 Whole eggs
¾ cup Heavy cream
Kosher salt and fresh
Cracked black pepper to
Taste
Garnish:
¼ cup Sauteed onions
¼ cup Toasted pumpkin seeds
1 tablespoon Honey

Directions

In a hot skillet, render the bacon; then, saute the carrots and onions until tender. Add the garlic and quickly saute being careful not to burn. Add the poblano puree, chicken broth, and hominy, then reduce by one-quarter. Season to taste.

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 eggs and cream together. Pour the mixture very carefully into the ramekins so it is absorbed completely. Place the ramekins in a water bath and bake in a 360 degree oven for approximately 30 minutes.

Mix the sauteed onions, pumpkin seeds and the honey together.

Unmold the blue cheese bread pudding into the center of a shallow bowl. Spoon the green chile stew around the bread pudding. Top with the pumpkin seed-onion salsa and serve.

Yield: 4 servings

GOURMET GETAWAYS SHOW # GG1A04 from Windows on the Green and Chef Robert McGrath

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