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.
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.
I used a half-loaf of day-old garlic bread instead of white bread, as it was what I had on hand. I also used canned corn instead of fresh, again what I had on hand.
This was really good. It's a nice, savory, meatless dish that is perfect for brunch, lunch, or even dinner. I like that it didn't call for cream or a heavier milk, so I didn't have to go purchase something we normally wouldn't use in the house. It also made the dish filling, but not "heavy" like a typical bread pudding made with cream.
Definately making this one again!