Corn And Chipotle Bread Pudding

Name: Corn And Chipotle Bread Pudding
Ingredients: 2 teaspoons olive oil; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped onion; 2 cups fresh corn kernels (about 2 ears); 1/2 cup thinly sliced green onions; 1 jalapeno pepper, minced; 1 garlic clove, minced; 1 teaspoon salt, divided; 1 teaspoon ground cumin, divided; 1 1/2 cups 1% low-fat milk; 1 cup egg substitute; 1 cup (4 ounces) shredded Monterey Jack cheese, divided; 1 tablespoon finely chopped canned chipotle chiles in adobo sauce; 9 ounces (1-inch) cubed day-old firm white bread (about 10 cups); Cooking spray

15 ingredients

3 steps

Ingredients

2 teaspoons olive oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped onion
2 cups fresh corn kernels (about 2 ears)
1/2 cup thinly sliced green onions
1 jalapeno pepper, minced
1 garlic clove, minced
1 teaspoon salt, divided
1 teaspoon ground cumin, divided
1 1/2 cups 1% low-fat milk
1 cup egg substitute
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
9 ounces (1-inch) cubed day-old firm white bread (about 10 cups)
Cooking spray

Directions

1

Preheat oven to 350°.
2

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion, and saute 5 minutes or until tender. Add corn, green onions, jalapeno, and garlic; saute 3 minutes. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin. Remove from heat; cool slightly.
3

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon cumin, milk, egg substitute, 1/2 cup cheese, and chipotle chiles in a large bowl, stirring with a whisk. Stir in corn mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.