Chile Paste Ingredients
Additional Ingredients
Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.
Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.
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8 slices of French bread
1 stick of butter
4 eggs
2 cups of sugar
4 cups of milk
½ teaspoon of cinnamon
½ teaspoon of nutmeg
Caramel Sauce:
1 stick of butter
½ cup of whipping cream
½ cup of brown sugar
1 teaspoon of vanilla
1 pinch of salt
Preheat oven to 350 degrees. Toast bread on both sides in oven. Break into small pieces and place in 9 X 13 baking dish. Melt butter and pour of bread. Beat eggs and sugar in bowl. Add milk, cinnamon and nutmeg to egg mixture and stir. Pour over bread and let stand about 10 minutes.
Bake 45 minutes or until brown.
Caramel Sauce:
Melt butter in saucepan. Add cream, brown sugar, vanilla and salt. Bring to boil and simmer until thickened about 5 minutes. Serve warm with sauce. (Vanilla ice cream optional)
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