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Green Chile Bread Puddings with Avocado Salsa

Yields 12 servings, Avocado Salsa makes about 2 cups.

  • 5 large eggs
  • 1 cup whole milk
  • 2/3 cup heavy cream
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Cheddar cheese
  • 1/2 cup (1 1/2 ounces) loosely packed coarsely shredded Monterey Jack cheese
  • 2 tablespoons canned diced green chiles
  • 6 1/2 cups trimmed and cubed (3/4 inch) day-old French or Italian bread
  1. Adjust rack to lower third of oven. Preheat oven to 350°F. Generously butter 12 (2 3/4-inch, scant 1/2 cup capacity) muffin tin cups.
  2. 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.
  3. 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 (recipe follows).

For the Avocado Salsa:

  • 1 ripe but firm avocado, peeled and finely chopped (about 1 cup)
  • 1/2 cup finely chopped tomato
  • 2 tablespoons finely chopped yellow onion
  • 1 1/2 tablespoons finely chopped seeded jalapeno pepper
  • 1 small clove garlic, finely minced
  • 2 to 3 tablespoons chopped fresh cilantro
  • Fresh lime juice, to taste (about 2 tablespoons)
  • Salt, to taste (about 1/4 teaspoon)
  1. In a large bowl, gently mix all ingredients to blend thoroughly. Serve without delay.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,