Real California Recipes Cookbook
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Recipes
Bread Puddings:
1. Adjust oven rack to lower third of oven. Preheat oven to 350F. Generously butter 12 muffin tin cups, set aside.
2. In a large bowl, whisk the eggs, milk and cream to blend thoroughly. Mix in the chili powder, salt, cumin and oregano, then mix in the cheeses and chiles. Add the bread; mix thoroughly. Divide the mixture evenly among the muffin tin cups.
3. Bake 25 to 30 minutes, or until a knife blade inserted into the centers comes out clean. Cool 5 to 10 minutes. Slide a knife blade around puddings to loosen them; lift out of molds with a small spatula. Serve warm or at room temperature with Avocado Salsa (recipe follows).
Avocado Salsa:
In a large bowl, gently mix all ingredients to blend thoroughly. Serve without delay.