Corn and Chipotle Bread Pudding

Name: Corn and Chipotle Bread Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 255 grams (1-inch) cubed day-old firm white bread (about 10 cups); 1 Tbsp finely chopped canned chipotle chiles in adobo sauce; 237 milliliters egg substitute; 473 milliliters fresh corn kernels (about 2 ears); 1 garlic clove, minced; 118 milliliters thinly sliced green onions; 1 teaspoon ground cumin, divided; 1 jalapeño pepper, minced; 355 milliliters 1% low-fat milk; 113 grams cup shredded Monterey Jack cheese, divided; 2 teaspoons olive oil; 118 milliliters finely chopped onion; 118 milliliters finely chopped red bell pepper; 1 teaspoon salt, divided

Corn and Chipotle Bread Pudding requires around 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains roughly 17g of protein, 11g of fat, and a total of 306 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of garlic clove, green onions, milk, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 35

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add bell pepper and onion, and saut 5 minutes or until tender.

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Bell Pepper

Onion

Add corn, green onions, jalapeo, and garlic; saut 3 minutes. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin.

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Green Onions

Garlic

Cumin

Corn

Salt

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.

Ingredients you will need

Chipotle Chiles