Cholula® Funnel Cake Bread Pudding

Batter:
8 oz whole milk
2 eggs

Pico De Gallo:
2 Roma tomatoes (seeded and finely chopped)
¼ small red onion (finely chopped)
¼ cup cilantro (chopped)
1 teaspoon minced garlic
1 key lime (juice)
¼ teaspoon salt
2 tablespoons Cholula® Original Hot Sauce
½ cup shredded cheddar cheese
Cholula Sour Cream:
½ cup sour cream
1 tablespoon Cholula® Original Hot Sauce

Preparation
In a medium mixing bowl, whisk together milk and eggs to make the batter.Combine all pico de gallo ingredients in a separate large bowl, tomatoes, red onion, cilantro, garlic, lime juice, salt, Cholula® Original Hot Sauce and shredded cheese.Soak chopped funnel cake pieces in batter for 2 minutes, drain and set aside until all pieces have been soaked.

Transfer soaked funnel cake pieces to pico de gallo bowl and combine until pico de gallo is well incorporated with funnel cake.

Fill a non stick cupcake pan (12 cell) with the pico/funnel cake mixture.

Bake for 17 minutes @ 350°F in a convection oven.

In a small mixing bowl, whisk together sour cream and Cholula® Original Hot Sauce and transfer for squeeze bottle or piping bag with a small tip.

When bread pudding is done, let cool for 2-3 minutes then turn out onto a sheet of parchment. Flip them back over so they are facing up.

Drizzle Cholula sour cream as desired on bread pudding portions.

Serve warm.

Cholula hot sauce is a registered trademark and licensed by José Cuervo.