When I cooked at Restaurant Jasper in Boston in the late 1980s, Chef Jasper White used to make a luscious bread and corn pudding as an appetizer. Here, I've added a Southwestern touch.

INGREDIENTS | SERVES 6

• 2 tablespoons unsalted butter, melted
• 3 cups cubed bread, about ½-inch dice
• 3 poblano or bell peppers, roasted and peeled, and then diced
• 6 ears sweet corn, shucked, kernels cut off with a knife (about 3 cups)
• ¼ cup chopped chives
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 eggs
• 2 cups milk
• ¾ cup shredded jalapeño pepper jack cheese

1. Heat oven to 350 degrees. Combine the melted butter and bread cubes; bake in a single layer until lightly browned, about 10 minutes.

2. In a mixing bowl, combine the roasted peppers, corn, chives, bread cubes, salt, and pepper. Transfer to a buttered 8″ × 11″ baking dish.

3. Whisk together the eggs and milk; pour over bread mixture. Allow to sit for 10 minutes, to let the bread absorb the custard; top with the shredded cheese. Bake until set in the center, and lightly browned on top, about 1 hour.