Categories: Sides

Ingredients

• 4 tbsp. unsalted butter, plus more for the dish
• 1/4 lb. bacon, diced
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 jalapeno peppers (1 diced, 1 thinly sliced)
• 1 tbsp. chopped fresh thyme
• 3/4 tsp ancho chile powder
• Kosher salt and black pepper
• 3 cups chicken broth
• 2 large eggs
• 8 cups stale white bread cubes
• 6 cups crumbled stale cornbread
• 1 cup diced pepper jack cheese

Directions

1. Preheat the oven to 350. Melt 2 tbsp. butter in a large skillet over medium heat. Add the bacon and cook until crisp, 5 minutes; drain on paper towels. Add the onion, celery, diced jalapeno, thyme and chile powder to the skillet; season with salt and pepper and cook 5 minutes. Add the broth; bring to a simmer.

2. Whisk the eggs in a large bowl. Add the white bread, cornbread, bacon and cheese, then add the broth mixture and toss. Transfer to a buttered 9×13-in baking dish. Dot with the remaining 2 tbsp. butter; top with the sliced jalapeno. Cover and bake 30 minutes; uncover and bake until golden, 20 more minutes.

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