Savory Herbed Teleras Bread Pudding

Name: Savory Herbed Teleras Bread Pudding
Yield: Makes 12 Servings
Cuisine: Mexico
Ingredients: 12 Herbed Sourdough Teleras, cut into 1-inch (2.5-cm) cubes; 3 poblano chiles, charred, peeled, stemmed, and seeded, then cut into strips ¼ inch (6 mm) wide; Freshly grated nutmeg, for seasoning; 1 cup (225 g) salted butter, plus ¼ cup (55 g) at room temperature for the baking dish; 6 large Spanish white onions (about 5 pounds/2.3 kg), thinly sliced; 2 quarts (2 L) half-and-half, whole milk, or a combination; 1½ teaspoons kosher salt; 12 large eggs; 2 quarts (2 L) half-and-half, whole milk, or a combination; 2 teaspoons fresh Mexican oregano leaves, minced; 1 tablespoon fresh epazote leaves, finely minced (optional); 1 teaspoon freshly ground black pepper; 2 teaspoons fresh thyme leaves, coarsely chopped; ¼ teaspoon ground cloves; 1½ cups (170 g) “pulled” queso Oaxaca or grated Gruyère cheese; 2 teaspoons cayenne pepper ½ teaspoon ground cinnamon; 2 teaspoons cayenne pepper ½ teaspoon ground cinnamon

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Rajas (strips) of poblano chiles and onions are a classic pairing in Mexican cooking, and they often show up combined with crema as a simple, comforting side dish. Incorporating them into a bread pudding made with my herb-flecked sourdough teleras creates a memorable Thanksgiving side.

Ingredients

12 Herbed Sourdough Teleras, cut into 1-inch (2.5-cm) cubes
1 cup (225 g) salted butter

Americas
Mexico
Main course
Central America

Method

Bread pudding calls for stale bread, so you’ll want to make and cube your teleras a day or two in advance. Alternatively, you can spread the cubes on one or two sheet pans and bake them in a preheated 350°F (175°C) for about 8 minutes, or until dry