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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 30%
  • Fat: 10.6g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.5g
  • Carbohydrate: 38.7g
  • Fiber: 2.9g
  • Cholesterol: 19mg
  • Iron: 2.8mg
  • Sodium: 878mg
  • Calcium: 278mg

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

Preparation

  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.
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