GREEN CHILE BREAD PUDDINGS WITH AVOCADO SALSA

5 large eggs
1 cup whole milk
2/3 cup heavy cream
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Cheddar cheese
1/2 cup (1 1/2 ounces) loosely packed coarsely shredded Monterey Jack cheese
2 tablespoons canned diced green chiles
6 1/2 cups trimmed and cubed (3/4 inch) day-old French or Italian bread

Adjust rack to lower third of oven. Preheat oven to 350F. Generously butter 12 (2 3/4-inch, scant 1/2 cup capacity) muffin tin cups.

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.

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).

FOR THE AVOCADO SALSA:
1 ripe but firm avocado, peeled and finely chopped (about 1 cup)
1/2 cup finely chopped tomato
2 tablespoons finely chopped yellow onion
1 1/2 tablespoons finely chopped seeded jalapeno pepper
1 small clove garlic, finely minced
2 to 3 tablespoons chopped fresh cilantro
Fresh lime juice, to taste (about 2 tablespoons)
Salt, to taste (about 1/4 teaspoon)

In a large bowl, gently mix all ingredients to blend thoroughly. Serve without delay.

Yields 12 servings, Avocado Salsa makes about 2 cups
Source: California Milk Advisory Board