Wednesday, March 4, 2009
Poblano Bread Pudding
I've kind of lost my rhythm with local foods eating lately. The out of town travel threw me off and I haven't gotten organized since returning. But, we have still been eating in the meantime. And I have been on a different campaign, which is to use up things we have on hand. So, here is what we had tonight - Poblano Bread Pudding.
For many years, our favorite restaurant in Manzanita was the Blue Sky Cafe. It was a wonderful restaurant - good food, good cocktails, very friendly staff. We loved it. But, alas, the owners decided to close a couple years ago. I held out hope for a while that they might change their mind or a similar restaurant might move in. But now the space has been taken over by the bakery. And the bakery is very good as well - lovely baguettes, rolls, and other bread things. But, I am getting sidetracked. While the Blue Sky was still open, one of their regular items was this Poblano Bread Pudding. Since I really loved it, I finally asked one day if they would share the recipe. So, here it is - with their original amounts and my modifications. As you will see, it is designed for a very large batch. Being a former math teacher, it was obvious that many of the ingredients were in amounts that would be easily divisible by 5, so that is what I did - or best approximations thereof. I think I had hastily copied the recipe from something, so the amount of the poblano chiles is, I think, actually incorrect. But, estimation is another good math skill and it has always turned out well.
Poblano Bread Pudding (courtesy of Bue Sky Cafe in Mazanita, Oregon)
15 eggs (1)
1 onion, chopped (a small handful)
5 C. half and half (1 C)
2 handfuls cilantro (about half a small handful)
1 t. salt and pepper (a few quick shakes)
2 T cumin (about 2 t.)
1 handful parmesan (I actually forgot this tonight)
1T chile powder (1 t.)
5 C. jack cheese (1 C)
20-30 C bread, torn (4-5 C)
6 t roasted chiles (recipe says this would be 8-9 poblanos, but obviously this would be more than 6 t - so I used 1 poblano and it chopped up into about 2 large T.)
Whisk eggs, milk and spices. Add bread. Let soak 10-15 minutes, stirring occasionally. Add onion, chile, both cheeses and cilantro. Mix and put in baking dish.
Bake at 350 for about 40 minutes.
My approximate one-fifth recipe filled a 7 " x 11" pan (which is about the same volume as a 9 inch square pan).
I decided to make this because we had three different partial loaves of Italian or French bread - all made by local bakeries. And we also had two packages of Tillamook pepper jack (due to Grady and I not realizing what the other had gotten while shopping). The eggs and half-and-half were also from local area dairies. So, I guess it was mainly the chiles that weren't a local item in this dinner. Not as bad as I was thinking. In any case, very useful for using up that bread. I served it with glorified pinto beans and a small salad.