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Corn and Chipotle Bread Pudding

Yield 6 servings
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

Nutrition Information

  • calories 313
  • caloriesfromfat 30 %
  • fat 10.6 g
  • satfat 4.8 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 16.5 g
  • carbohydrate 38.7 g
  • fiber 2.9 g
  • cholesterol 19 mg
  • iron 2.8 mg
  • sodium 878 mg
  • calcium 278 mg

How to Make It

  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.