6 servings

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

tara31's Review

September 16, 2012
I used a loaf of French bread and increased the amount of chipotle for more flavor and spice. Delicious!

gennydill's Review

May 19, 2012
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!

aswite1's Review

June 07, 2011
Yum. Used soy milk and real eggs (4) instead of the 1% milk and egg substitute. I also used goat gouda in the bread/corn mixture and topped it with shredded Asiago.