Green chili bread pudding is festive fare

Flo Braker's green chili bread pudding is a savory surprise, a twist on the classic bread pudding recipe.

Braker, who lives in the San Francisco area, is considered one of the foremost baking authorities in the country. She's a cooking school instructor and award-winning author of cookbooks that include "Simple Art of Perfect Baking" and "Sweet Miniatures: The Art of Making Bite-Size Desserts."

Her bread-pudding variation still uses milk, which helps make the dish moist and tender and encourages browning, but it gains flavor with the addition of Cheddar cheese and green chilies. One taste and you immediately get the contrast of creamy milk and cheese with the subtle spark of the chilies.

It's a great brunch dish, served with a tangy citrus fruit compote.

Alternatively, you might serve it as an unconventional first course for a special holiday dinner, followed perhaps with a well-seasoned prime rib roast, steamed vegetables, and homemade fresh cranberry relish.

Braker says she also likes to prepare this recipe for cocktail parties. She bakes the mixture in mini-muffin tins to make bite-size appetizers, passed on a tray with a fresh avocado salsa on the side for dipping.

"This is one of my most versatile recipes. It can basically be served for breakfast, brunch, cocktails or dinner," she says.

Green Chili Bread Pudding

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 chilies

6 1/2 cups trimmed and cubed ( 3/4-inch) day-old French or Italian bread

Adjust rack to lower third of oven. Preheat oven to 350 F.

Generously butter a 12-cup (2 3/4-inch, scant 1/2-cup capacity) muffin tin. (If you prefer to use ramekins or mini-muffin pans, see cook's note).

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 chilies. Add the bread; mix thoroughly. Divide the mixture evenly among the muffin tin cups.

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.

Makes 12 servings.

Cook's note: You may also make the bread puddings in ramekins, individual custard cups, or mini-muffin pans. Adjust baking times as follows: Place filled ramekins or custard cups on a baking sheet and bake for about 20 minutes; or bake pudding in mini-muffin pans for about 15 minutes.