Habanero-Cheddar Bread Pudding

Let's Cook

1. Step 1.

   Preheat the broiler to high. Spread the bread cubes in a single layer on two rimmed baking sheets. Broil one sheet at a time until the bread is toasted and lightly golden brown, about 1 to 2 minutes. Repeat with the second sheet. Transfer the toasted cubes to a 13-by-9-inch baking pan.

2. Step 2.

   Arrange the poblano quarters on a baking sheet, skin side up. Broil until the skin starts to blister and darken, about 3 to 5 minutes. Transfer to a cutting board until cool enough to handle, then roughly chop the roasted poblanos.

3. Step 3.

   Turn the oven temperature to 350°F. Heat the olive oil in a large skillet over medium-high heat. Cook the chopped onion until translucent, 3 to 5 minutes. Add the minced garlic and cook for 1 minute more. Add the chopped prosciutto and minced habanero and cook until the prosciutto starts to brown, about 4 minutes. Finally, add the chopped roasted poblanos and toss to incorporate. Remove from heat and let cool to lukewarm.

4. Step 4.

   Sprinkle the onion mixture evenly over the bread cubes in the baking pan, followed by 1½ cups of the shredded cheddar cheese. In a medium bowl, whisk together the eggs, milk, salt, and dried oregano. Pour the egg mixture over the bread mixture and toss gently to combine. Sprinkle the remaining ½ cup of cheese on top.

5. Step 5.

   Bake for about 45 to 55 minutes, or until the top of the pudding is puffed and golden brown and the center is set (a knife inserted near the center should come out clean). Remove the pan from the oven and let cool for 10 to 15 minutes before serving.