Southwestern Bread Pudding

13 ingredients
10 steps

Ingredients

  • 9 cups cubed cornbread (or 12 slices whole-grain bread, cubed)
  • 1 12 cups vegetable stock
  • 14 cup chopped fresh cilantro
  • 14 cup chopped green onion
  • 1 medium onion
  • 3 garlic cloves (pressed or minced)
  • 1 (4 ounce) jar diced green chilies
  • 2 tablespoons Sonoma dried tomato bits
  • 1 (14 ounce) can corn kernels
  • 14 teaspoon ground cumin
  • 14 teaspoon salt (omit if using salted stock)
  • 14 teaspoon fresh ground black pepper
  • 4 ounces reduced-fat monterey jack cheese, grated (1 cup)

Directions

  1. 1
    Preheat the oven to 350F.
  2. 2
    Spray a 2-quart casserole with non-stick vegetable spray and set aside.
  3. 3
    Combine the bread, stock, cilantro, and green onions in a large bowl and mix well.
  4. 4
    Set aside.
  5. 5
    Combine the onion and garlic in a medium-size nonstick saucepan and cook, covered, over low heat, adding a little water if necessary to prevent scorching, until the onion is translucent, about 10 minutes.
  6. 6
    Add the chilies, tomato bits, corn, cumin, salt and pepper and mix well.
  7. 7
    Cook, uncovered stirring frequently for 5 minutes.
  8. 8
    Remove from the heat and add the bread mixture.
  9. 9
    Add the cheese to the bowl and mix all the ingredients together.
  10. 10
    Spoon the mixture into the prepared casserole and bake until the top is a golden brown, about 45 minutes.

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