Savory Southwest Bread Pudding

Name: Savory Southwest Bread Pudding
Ingredients: 2 cups corn; 2 teaspoons olive oil; 1/2 teaspoon salt; 2 tablespoons butter; 1 3/4 cups onions, chopped; 2 teaspoons garlic, minced; 2 1/2 teaspoons ground cumin; 1/2 teaspoon black pepper; 2 cups cream; 5 large eggs; 2 teaspoons Tabasco sauce; 2 tablespoons lime juice; 1 (4 ounce) can diced green chilies; 8 cups day-old French bread, cubed; 1 cup monterey jack pepper cheese, shredded; 1 cup cheddar cheese, shredded

16 ingredients

6 steps

Ingredients

2 cups corn
2 teaspoons olive oil
1/2 teaspoon salt
2 tablespoons butter
1 3/4 cups onions, chopped
2 teaspoons garlic, minced
2 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
2 cups cream
5 large eggs
2 teaspoons Tabasco sauce
2 tablespoons lime juice
1 (4 ounce) can diced green chilies
8 cups day-old French bread, cubed
1 cup monterey jack pepper cheese, shredded
1 cup cheddar cheese, shredded

Directions

1

Preheat oven to 400°. Butter 10 6-ounce ramekins.
2

Place corn on baking sheet and coat with olive oil and 1/2 teaspoon salt.
3

Roast in oven for 15 minutes until kernels begin to brown. Remove from oven and set aside to cool.
4

Melt butter in skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook an additional three minutes. Stir in cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside to cool.
5

Preheat oven to 375°. In large bowl whisk together cream and eggs. Add Tabasco, lime juice, green chiles and 1/4 teaspoon salt. Stir in bread cubes, corn and onion, mixing until ingredients are evenly distributed. Mix in cheese.
6

Divide mixture evenly between prepared ramekins, place on baking sheet and bake for 25-30 minutes until golden brown. Unmold and serve.