Southwest Sausage And Jalapeno Bread Pudding Recipes

SOUTHWEST SAUSAGE AND JALAPENO BREAD PUDDING

Steps:

• Melt butter in a small pan; pour melted butter into a 13x9 inch baking dish, swirling it around to coat the dish with the butter.
• In a medium skillet, crumble the sausage and brown it over med-high heat until no longer pink.
• Remove the meat with a slotted spoon and drain on paper towels.
• Layer half the cubed bread in the buttered dish and sprinkle with half of the jalapeno, corn, and red bell pepper.
• Sprinkle with all of the sausage and layer half of the cheese on top.
• Repeat the layers (except for the sausage) ending with cheese.
• In a bowl, whisk the eggs until thickened; then whisk in the milk.
• Season with salt and pepper; pour mixture over the contents in the baking dish; cover with plastic wrap and refrigerate overnight.
• Remove from refrigerator and let set for 30 minutes at room temperature; position oven rack in the middle of the oven; preheat to 350°.
• Remove the plastic wrap and bake for 50 minutes to 1 hour or until puffed and golden, and a knife inserted near the edge comes out clean; let rest for 10 minutes before serving.

JALAPENO CORN PUDDING

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch square baking pan.
• Combine first seven ingredients in a large bowl and mix well.
• Turn half of batter into pan: cover evenly with half of cheese, then peppers, then remaining cheese.
• Top with remaining batter.
• Bake 60 minutes.
• Let cool 15 minutes, cut into squares and serve.

POPPIN' JALAPENO BREAD

Steps:

• Dissolve yeast in warm water in a large bowl; let stand 5 minutes until foamy.
• Combine dissolved yeast, egg and butter; mix until butter melts.
• Combine 3 cups flour, sugar, salt and garlic salt.
• Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth.
• Beat in peppers, cheese, onion and enough of the remaining flour to form a soft dough.
• Turn dough out onto a well-floured surface and knead 1 minute.
• Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan.
• Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
• Preheat oven to 400.
• Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped.
• Remove from pan and allow to cool on wire rack.