During a recent (and hurried) shopping trip at Trader Joe's, I zipped to the bread section and grabbed a loaf of challah bread.  If you're not familiar with challah, it's a sweet Jewish egg bread that usually comes in a braided loaf.  The closest thing might be something like a brioche loaf, which is also sold at most TJ's.  I use the challah bread to make my French Bake, and that day I was planning on trying a bread pudding recipe that I've been kicking around in my head. 

Well, in my rush that day, I didn't realize that I grabbed the wrong thing.  It looked like a challah loaf, it felt like a challah loaf, but it was not a challah loaf.  I had grabbed a loaf of  Twisted Jalapeño Bread and didn't realize it until I got home.  It's pretty close to challah, but the ingredient that sets it apart is the addition of jalapeños.  Hmm...that certainly wasn't going to work for the bread pudding...  I tasted a piece of the loaf and found that it was a little too spicy and one-note for me, as is.  Then, I stumbled up on a great idea for a recipe that would mellow it out and turn it into a wonderful breakfast meal. 



Challapeño Breakfast Bake

1 (16 oz) loaf Twisted Jalapeño Bread
1 14.5-oz can of diced tomatoes completely drained (~1 cup) or 1 cup of fresh diced tomatoes
1/2 cup Shredded 3 Cheese Blend
2 cups whole milk
4 eggs
1/2 tsp salt

1. Preheat oven to 350 degrees.
2. Butter or oil an 8x12 or 9 x 13-inch baking pan.  Break up the bread into (approximately) 1-inch chunks and place in the pan.
3. Scatter the tomatoes across the top of the bread and in any crevices.  Sprinkle the cheese on top.
4. Beat the eggs, milk, and salt together.  Drizzle this mixture all over the top of the bread mixture, allowing a few minutes for it to soak in.
5.  Bake uncovered for about 40 minutes.  When complete, it will puff up.
6.  Cut into squares and serve.  Optional: garnish if desired with guacamole, parsley, salsa, sour cream, or fresh tomato.

Serves 6-8