Tortilla Bread Pudding

Name: Tortilla Bread Pudding
Ingredients: 2 cups frozen corn kernels, thawed; 1 tablespoon vegetable oil; 1 large onion, chopped; 6 ounces cured chorizo sausage, finely chopped; 3 eggs; 1 1/2 cups whole milk; 4 large flour tortillas, ground into coarse crumbs (about 9 inches); salt and pepper; 2 scallions, thinly sliced

9 ingredients

3 steps

Ingredients

2 cups frozen corn kernels, thawed
1 tablespoon vegetable oil
1 large onion, chopped
6 ounces cured chorizo sausage, finely chopped
3 eggs
1 1/2 cups whole milk
4 large flour tortillas, ground into coarse crumbs (about 9 inches)
salt and pepper
2 scallions, thinly sliced

Directions

1

Preaheat the oven to 400°F Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
2

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
3

In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.