Ingredients

3 Anaheim chili peppers
1 jalapeno pepper
8 cups cubed day-old French bread (about 1-inch cubes)
8 ounces sharp cheddar cheese, grated
4 ounces sharp white cheddar or Monterey Jack cheese, grated
1/2 cup thinly sliced green onion
1/2 cup chopped fresh cilantro
6 large eggs
2 cups milk
1 tablespoon cumin
1 tablespoon chipotle chili powder
1 teaspoon salt

Directions

Slice chilies and jalapeno in half lengthwise and remove seeds and pulp. Grill or broil, cut sides facing away from the heat, for 3-5 minutes, or until skin is blackened. Place in a zipper-style plastic bag and allow to sweat for 5 minutes. Remove skins and dice the peppers.

Toss bread cubes with chilies, cheeses, onion and cilantro. Place in a 4-quart casserole that has been sprayed with nonstick cooking spray. Mix remaining ingredients together and then pour over bread mixture, making sure all the bread cubes are saturated. Bake, uncovered, at 375 degrees for 35-40 minutes, or until lightly browned and almost set in the center. Serves 4-6.