Southwestern Biscuit Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is great to serve in the summertime with any of your grilled or barbequed dishes. This dish came from: Wanda's Country Home Ingredients:
1 (16 1/3 ounce) can grand refrigerated buttermilk biscuits |
3 tablespoons butter |
2 cups frozen whole kernel corn, thawed |
1/2 cup green bell pepper, diced |
1/2 cup red bell pepper, diced |
1/4 cup jalapeno, chopped |
1/2 cup onion, diced |
2 cups heavy cream |
3 eggs, lightly beaten |
1 cup blue cheese, crumbled |
2 cups cheddar cheese, shredded |
salt and pepper |
Directions:
1. Bake biscuits according to package directions.
2. Cool and break into 1-inch cubes.
3. Spray a 13x9 inch baking dish with Pam.
4. Melt butter in skillet and sauté the bell peppers, jalapeno pepper, onion and corn kernels until soft.
5. Remove from heat and allow cooling.
6. In a large bowl beat the eggs and add the crumbled biscuits, heavy cream, blue cheese and the cooled corn mixture.
7. Add salt and pepper to your taste.
8. Pour into prepared baking dish, sprinkle with cheddar cheese.
9. Bake in preheated 350°F oven for 30 to 35 minutes until the pudding has set.
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