Corn and Chipotle Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A generous amount of chipotle chiles adds smoky heat to balance the sweetness of the corn. A whole jalapeño pepper adds more fire, but you can seed it if you prefer a milder 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 jalapeño 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 sauté 5 minutes or until tender. Add corn, green onions, jalapeño, and garlic; sauté 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.
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