Biscuit and Blue Cheese Bread Pudding (Gluten Free)

Perfect side dish for prime rib or steak. The blue cheese isn't as powerful as one might expect. Even people that don't like blue cheese will probably like this dish. Modified from Paula's original recipe to be gluten free by adding gluten free biscuits.

Ingredients:
4 tablespoons butter
4 ounces crumbled Maytag blue cheese (1 cup)
1 medium green bell pepper, chopped
½ large yellow onion, chopped
1 cup frozen yellow corn kernels, thawed
1 jalapeno pepper, diced
1 ½ cups heavy cream
2 eggs lightly beaten
8 baked gluten free buttermilk biscuits(day old)
¼ teaspoon salt
¼ teaspoon pepper

Directions:

• Preheat oven to 350 degrees F.
• Butter a 13 x 9 inch baking glass dish
• Sprinkle ¼ cup blue cheese crumbles into the baking dish
• Melt the butter in a large skillet over medium high heat
• Saute green peppers and onion until softened (about 5 minutes)
• Stir in the corn and jalapenos and cook for 1 minute more
• Remove from heat and allow mixture to cool
• Mix cream and eggs in a large bowl
• Crumble the biscuits and the remaining ¾ cup blue cheese into the custard and stir to combine
• Stir in the sauteed vegetables as well as the salt and pepper
• Pour the mixture into the baking dish
• Bake until golden (50 to 60 minutes)
• Remove from the oven and serve hot

Potential modifications:
The gluten free biscuits we used are a little springier than traditional biscuits and didn't completely break down into the mixture.  I may look for a different type of biscuit recipe although it isn't needed.