Savory Corn and Chipotle Bread Pudding


2 tsp olive oil
1/2 cup red bell pepper, minced
1/2 cup onion, minced
2 cups corn kernels, fresh or frozen
1/2 cup scallions, thinly sliced
1 jalapeno pepper, minced
2 garlic cloves, minced
2 tsp ground cumin, divided
1 and 1/2 cups milk
4 eggs
1 cup shredded pepper jack cheese, divided
1 tbs canned chipotle peppers in adobo sauce, minced
10 cups 1 inch cubes day old bread
Cooking spray
kosher salt and black pepper to taste
Creme fraiche or sour cream for garnish, optional
  • Preheat oven to 350 degrees.
  • Heat the oil in a large non stick skillet over medium high heat.
  • Add the bell pepper and onion and cook for 5 minutes or until tender.
  • Add the corn, scallions, jalapeno and garlic and cook for another 3 minutes.
  • Season the mixture with salt, pepper and 1 tsp of the cumin.
  • Remove from the heat and allow to cool sightly.
  • In a large bowl, combine the milk, eggs. Add a little more salt and 1 tsp of cumin. Mix well.
  • Add 1/2 of the cheese and chipolte peppers and mix.
  • Stir in the corn mixture and the bread cubes and gently stir to combine well.
  • Let stand for 10 minutes.
  • Spoon the mixture into a 2 quart glass baking dish coated with cooking spray.
  • Sprinkle the top with the remaining cheese and bake at 350 degrees for about 45 minutes or until the pudding is set and lightly browned.
  • To serve top with a dollop of sour cream or creame fraiche.




20 min


1 hr


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