South of the Border Bread Pudding

Bread cubes, Mexican-blend cheese, crumbled bacon and green onion are covered with an egg, milk, and cream cheese mixture with a little chopped chipotle in adobo sauce, then baked.

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Ingredients:

• 4 cups (1 inch cubes) sturdy white bread
• 1 cup preshredded Mexican-blend cheese
• 1/2 pound coarsely crumbled fully cooked bacon
• 1/4 cup chopped parsley
• 1/4 cup minced green onion
• 3 cups milk
• 3 eggs
• 3 ounces cream cheese, cubed, softened
• 1 Tbsp chopped chipotle pepper in adobo sauce
• Garnish- sour cream and chopped tomatoes and avocado

Method

Arrange the bread cubes evenly in a greased 9 inch square baking pan. Top with the cheese, bacon, parsley and onion. In a blender container place the rest of the ingredients and blend till smooth. Pour over the top and let stand at room temperature 15 minutes. Bake at 325 degrees 50 minutes or till set. Let stand 10 minutes before serving. Garnish each serving with a dollop of sour cream and some tomatoes and avocado.

Notes: An updated version of bacon and eggs, Mexican style. Make ahead and warm through at serving time or cut small squares and eat cold.

Number of servings: 6

Submitted By: roxiechan
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