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

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

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.

Nutritional Information

Calories:

313 (30% from fat)

Fat:

10.6g (sat 4.8g,mono 3.6g,poly 0.7g)

Protein:

16.5g

Carbohydrate:

38.7g

Fiber:

2.9g

Cholesterol:

19mg

Iron:

2.8mg

Sodium:

878mg

Calcium:

278mg