Rev: Corn and Chipotle Bread Pudding

[Missi]

I made this out of the October issue. DH and I really liked it. The only change I made was to use frozen white sweet corn instead of fresh. We didn't think it was all that hot, and I left the seeds in the jalapeno. I will probably use more chipotles when I make it again. Here's the recipe for those who are still waiting for October issue.
* Exported from MasterCook *

Corn and Chipotle Bread Pudding

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Pudding, savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 shredded Monterey Jack cheese -- (4 ounces) divided
1 tablespoon finely chopped canned chipotle chiles in
adobo sauce
9 ounces cubed day-old firm white bread (about 10 -- (1-inch)
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.

Description:
"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."

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Per Serving (excluding unknown items): 1100 Calories; 74g Fat (60.7% calories from fat); 69g Protein; 39g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 3415mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 1 1/2 Non-Fat Milk; 10 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[dlaboriel]

I am planning to make this today. Thanks for your timley review. We like things spicy, so I'll add more chipolte and leave in the seeds too.

[swquilts]

This ROCKED! We all loved it! Had 5 other people over for dinner and everyone raved. There was actually some leftovers for our lunches today. Hmmm...I think they were scared to go back for more? But we did have a lot of other food.

I had to use canned corn and canned green chiles, had no jalapenos. It baked up very nicely, rising a bit.

I'm thinking about adding some cooked ground beef next time and it would a tamale pie of casserole.

YUM! A repeater for sure.

[bobmark226]

Originally posted by swquilts
This ROCKED! We all loved it! Had 5 other people over for dinner and everyone raved.....
YUM! A repeater for sure.

I'll second this review. Absolutely loved it! The only thing that surprises me is that there weren't more reviews, or that more people didn't make it or the other savory bread puddings. I served it as a side with the (bunless) Oaxacan turkey burgers T-Tex reviewed last week and it was a perfect combo.

I used frozen corn, but otherwise followed the recipe. I had a serious panic because I took my bread out and left it in the oven to dry overnight and it was hard as a rock and had doubts about doing it at all. If I'd been here, I'd have put up a panic post!! But I soaked it longer than the ten minutes in the recipe and it came out beautifully. Only other problem was to stop eating it.

Bob

[PoppyJ]

I made this last night and just loved it. I left out the red pepper because I can't eat them. It wasn't as spicy as I thought it would be even though I left the seeds in the jalapenos. DH couldn't get enough of it. I served it with a spinach salad.

[Connor's mom]

Bumping, as I have two questions.

1. What do you all think of the idea of serving this in lieu of stuffing?

We are only serving five people, and no one in our family would die if we didn't have stuffing. I wanted to do some different things, while, of course, keeping the basics - turkey, mashed potatoes, green beans of some sort, pumpkin dessert.

2. Could I serve this in individual ramekins instead of a two quart baking dish - just bake shorter time?

TIA!

[Missi]

Thanks for bringing this back up, Denise. It was one of those recipes I liked a lot but forgot about! I think this would be good instead of stuffing. I don't see any reason why you couldn't do it in small ramkins, but I would check on them frequently, as I assume it would get done in less time and you don't want it to be dry.

Good luck! :)