Vanessa Mills’ New Mexican Bread Pudding entry in the Sue Bee Honey Sweet Eats Recipe Contest!

New Mexican Bread Pudding
Serves 6
  1. 1/2 loaf cheese bread - cut into even cubes and 'stale'
  2. 1/3 cup Sue BeeĀ® Honey
  3. 1-1/2 cups cream
  4. 5 egg yolks
  5. 1/2 cup fresh corn
  6. 1/2 cup lightly toasted pinions
  7. 1 whole Hatch chile - roasted, peeled, seeded and chopped
Asiago Tequila Sauce
  1. 1/4 cup Sue Bee Honey
  2. 1/3 cup butter
  3. 1/2 cup cream
  4. 1 egg yolk
  5. 1/4 cup tequila
  6. 1/2 cup Asiago cheese - grated
  1. In a double boiler mix cream, Sue Bee Honey and egg yolks. Whisk while bringing up to a temp of 170 degrees and the mix turns into custard.
  2. Butter a 5 x 9 baking dish. Line half of the bread cubes in the bottom of the baking dish - add the pinions, corn and green chile. Top with the rest of the bread cubes. Pour the warm custard over the bread, wrap and refrigerate over night.
  3. The next morning, preheat the oven to 350 degrees. Use a water bath to bake the bread pudding approximately 45 minutes - or until golden and spongy.
  4. Using the double boiler, whisk the Sue Bee Honey, butter, cream and egg yolk up until it thickens. Gradually add the Asiago cheese - continuing to whisk.
  5. When the cheese is completely incorporated into the sauce, turn off the heat and whisk in the tequila.
  6. Let the bread pudding sit for a few minutes before cutting. Top with the cheese sauce and serve warm.
  7. Any left over pudding and sauce can be kept wrapped in the fridge and reheated to serve.
Sue Bee Honey