Green Chile Bread Puddings with Avocado Salsa

Ingredients

• – 5 large eggs
• – 1 cup Real California whole milk
• – 2/3 cup Real California 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 Real California sharp Cheddar cheese
• – 1/2 cup (1 1/2 ounces) loosely packed coarsely shredded Real California 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
• 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)