Bleu Cheese Bread Pudding with Green Chili Stew

• 1/2 cup diced raw hickory-smoked bacon
• 1/4 cup diced carrots
• 1/4 cup chopped yellow onion
• 2 tbsp. chopped garlic
• 1-1/2 cup puree of roasted and peeled poblano chilies
• 1 cup rich chicken broth
• 1/4 cup yellow hominy
• Kosher salt and freshly cracked black pepper
• 16 slices stale French bread
• 1/2 cup crumbled bleu cheese
• 1 egg yolk
• 2 whole eggs
• 3/4 cup heavy cream
• Kosher salt and freshly cracked black pepper
• 1/4 cup sauteed onions
• 1/4 cup toasted pumpkin seeds
• 1 tbsp. honey

1. In a hot skillet render the bacon, then saute the carrots and onions until tender.
2. Add the garlic and quickly saute, being careful not to burn.
3. Add the poblano puree, chicken broth, and hominy, then reduce by one-quarter.
4. Season to taste.
5. Spray non-stick food release (approximately 3 oz.)
6. in small ramekins, thoroughly coating them.
7. Place a slice of the French bread on the bottom and alternate layers of bleu cheese with the French bread, pressing it down as you go.
8. Whip the egg yolk, whole eggs and cream together.
9. Pour the mixture very carefully into the ramekins so it is absorbed completely.
10. Place the ramekins in a water bath and bake in a 360F oven for approximately 30 minutes.
11. Mix the sauteed onions, pumpkin seeds and the honey together.
12. Unmold the bleu cheese bread pudding into the center of a shallow bowl.
13. Spoon the green chili stew around the bread pudding.
14. Top with the pumpkin seed-onion salsa and serve.

bacon, carrots, yellow onion, garlic, puree, chicken broth, yellow hominy, kosher salt, bread, bleu cheese, egg yolk, eggs, heavy cream, kosher salt, onions, pumpkin seeds, honey

Taken from www.foodgeeks.com/recipes/4561 (may not work)