Corn and Chipotle Bread Pudding

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.


6 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

Marie Simmons,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note