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.