Egg-topped spicy cornbread pudding

Directions

1. For the cornbread: Preheat oven to 375, butter a large sheet pan and line with parchment. Melt butter in large skillet, then remove from heat and stir in sugar. Quickly add eggs and beat until well blended, being sure not to let them sit in the hot liquid and curdle...keep that whisk moving! Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, masa, flour, and salt until very few lumps remain. Pour batter into prepared pan. Bake 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
2. For the veggies: Heat the olive oil in a pan. Once hot, add the onions and allow them to brown nicely, beginning to caramelize. Add the poblanos and let the two cook until the poblanos are near doneness, then add the mushrooms, hot sauce, chipotle, and S&P. Cook until the onions are nice and caramelized and all veggies are tender.
3. Make the custard: Blend the cream, buttermilk and 9 of the eggs together. Season with S&P.
4. Bringing it all together: Oil or butter a large casserole dish. Break up the cooled cornbread into large pieces. Add the veggies and goat cheese; fold together, trying not to break up the cornbread too much. Add the custard and fold gain, then put it into your casserole dish. Rap on the counter a little so everything settles in nicely. Let the bread pudding sit for 3 hours to allow the custard to set in. When ready to bake, preheat the oven to 300 degrees and cover the casserole with foil. Bake for 1 hour and 15 minutes or until the custard looks nice and soaked in and set. Sprinkle the cilantro or parsley overtop and let cool completely (might I recommend overnight?). In the morning, when ready to serve, you have two options: If you like your bread pudding warm, reheat in the oven with the 6 eggs cracked over top until they are set, 10-15 minutes at 375 degrees. If you like it room temp, cook your eggs as you would normally, sunny side up, and place atop a nice slice of your delicious cornbread pudding.