Saturday, August 2, 2014

Hatch Chile Pineapple Bread Pudding / 2 versions

I created these recipes as possible contest recipes for the annual Hatch Chile Competition that I've entered for many years. I found out today that there will no longer be a contest at our local market. I have many recipes that I was saving for the contest. Now I can post them all. These are two of them.

Hatch Chile Pineapple Bread Pudding:

1/2 C (8Tbs) butter, softened
1/2 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Cinnamon
1/8 tsp Cayenne Pepper
4 Large Eggs
1 C  crushed Pineapple, well drained.
2 C cubed ( day old) French Baguette Bread
1/2 C chopped Pecans
1/4 C diced Hatch Chiles

In a Stand Mixer with a Paddle attachment:
Granulated Sugar
Brown Sugar
Cayenne Pepper
Beat for 3 minutes.

Scrape the bowl as needed.
Eggs (1 at a time until each one is incorporated)
Fold in, by hand, all remaining ingredients.

Pour into a 1 1/2 - 2 quart baking dish well greased with my Pan Release Mix ( equal parts of Crisco, Vegetable Oil, Flour ) I start with 1C of each and mix well, keep it in a jar in the refrigerator. I always have it available for all of my baking needs.

Bake at 350 degrees for 40 - 45 minutes.
Serve with Whipped Cream or Vanilla Ice Cream.

Peace in the Kitchen!

Another original recipe using Hatch Green Chiles!

1 1/2 C drained pineapple chunks
1 C diced fresh hatch chiles
3/4 C brown sugar
1/2 C coconut rum
vegetable cooking spray
1 - 9"X13" baking pan

3 C milk
1/2 C brown sugar
1 TBS molasses
2 TBS minced candied ginger
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 egg whites
2 eggs
8 C 1/2" cubed baguette bread

In a bowl, combine:
3/4 C brown sugar
hatch chile
Toss to coat well
Pour into the baking pan sprayed with vegetable spray

Place bread in a single layer on a cookie sheet pan
bake at 325 degrees for 15 minutes, until toasted

In a large bowl, combine:
1/2 C brown sugar
all of the spices
egg whites
Whisk together well
Add bread and toss gently
Set aside for at least 15 minutes

Spoon over the pineapple
Bake at 325 degrees for 35 minutes or until set

Serve warm or at room temperature with the Hatch Chile Rum Sauce.

Rum Sauce:

1 C sugar
1/2 C butter, melted
2 TBS minced roasted hatch chiles
1 egg, beaten
1/4 C coconut rum
1 tsp vanilla

In a saucepan, heat:
hatch chile
whisk in the egg
continue whisking until sugar has melted
remove from heat and whisk in coconut rum
return to simmer until thick
whisk in vanilla

Pour sauce over bread pudding

Peace in the Kitchen!

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