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Desserts
Mexican-inspired
8-10 servings
15 minutes
1 hour
4 bolillos, torn into bite-sized pieces
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 cup heavy cream
3 Hatch peppers, peeled and seeded
8 eggs
1 tsp ground cinnamon
½ cup sugar
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream
2 Hatch peppers, peeled and seeded
Preheat oven to 350°F.
In a blender, combine Hatch peppers, evaporated milk, and condensed milk. Blend until smooth and strain into a large bowl.
Add heavy cream, eggs, ground cinnamon, and sugar. Whisk until fully incorporated.
Layer torn bolillo pieces into a baking dish. Pour the Hatch chile custard mixture over the bread and let soak for 10 minutes.
Place the baking dish in a water bath and bake for 1 hour.
For the topping: Blend evaporated milk, condensed milk, and Hatch peppers until smooth. Strain into a saucepot and stir in heavy cream. Bring to a simmer, then remove from heat.
Pour warm topping over bread pudding immediately after baking. Let it soak before serving warm.
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