I used a loaf of French bread and increased the amount of chipotle for more flavor and spice. Delicious!
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
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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
- 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.
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