Zia Hatch Green Chile Savory Bread Pudding

This delicious dish is easier to make than it looks and is sure to please at any brunch or Holiday gathering. 

Ingredients:

- 1/2 - Full Jar Zia Hatch Green Chile, strained

- 12 oz jar Marinated Artichoke Hearts, strained

- 6 eggs

- 2 1/4 cups Milk

- 1 cup Cheddar Cheese, shredded

- 1 cup Gruyere Cheese, shredded

- 1 French Baguette, sliced into 1 inch cubes

- 6 Scallions (Whites), chopped

- 2 cloves Garlic, finely chopped

- 1 Shallot, finely chopped

- 3/4 cup Parsley leaves, and more for garnish

- Salt (2-3 tsp)

Directions:

1. Strain Zia Hatch Green Chile and artichoke hearts (not together). Butter a 2 quart casserole dish (we used one measuring about 7.5" x 11" x 3", as well as one side of a sheet of tin foil that will be used to cover the casserole dish for part of the baking time. Pre heat the oven to 400 degrees Fahrenheit. 

2. Slice baguette, and then cut each slice in half to get your 1 inch baguette cubes. 

3. In a large bowl, whisk together the milk, eggs, and 1 tsp salt. After properly whisked together, add the baguette cubes and allow them to soak up the egg mixture while you prepare the remainder of the dish. 

4. Heat up olive oil over medium low heat. Once oil is hot, add chopped garlic and shallot and cook until fragrant and the garlic is slightly golden and then shallot is slightly translucent. Remove from heat. 

4. Add the artichoke hearts, scallions, garlic, shallot, parsley, 1-2 tsp of salt and a few spoonfuls of Zia Hatch Green Chile into a food processor and pulse until finely chopped. 

5. Evenly spread half of the bread cubes in your casserole dish and layer on top half of the artichoke mixture, half of each type of cheese, and half of your strained Zia Hatch Green Chile. Repeat this process for the second layer and cover with your sheet of buttered tin foil, buttered side down. 

6. Bake covered for 30 mins and then remove the sheet of tin foil. Bake for another 15-20 minutes (or 25-30 if at high altitude) until the middle is spongy and the edges of the bread become golden. After this period, broil for another 2-3 minutes to add more color to your dish. 

7. Garnish with parsley, allow to cool for around 10 minutes. Serve and enjoy!

Want more delicious Hatch Chile Recipes? View more here!