Southwestern Bread Pudding

Name: Southwestern Bread Pudding
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 9 cups cubed cornbread (or 12 slices whole-grain bread, cubed); 1 1/2 cups vegetable stock; 1/4 cup chopped fresh cilantro; 1/4 cup chopped green onion; 1 medium onion; 3 garlic cloves (pressed or minced); 1 (4 ounce) jar diced green chilies; 2 tablespoons Sonoma dried tomato bits; 1 (14 ounce) can corn kernels; 1/4 teaspoon ground cumin; 1/4 teaspoon salt (omit if using salted stock); 1/4 teaspoon fresh ground black pepper; 4 ounces reduced-fat monterey jack cheese, grated (1 cup)

Submitted by BeckyF

"Spicy bread pudding can be served as an entree, side dish for fish, poultry,or meat. It can also be served for brunch or a lunch on its own."

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 6

ingredients

9 cups cubed cornbread (or 12 slices whole-grain bread, cubed)
1 ¹⁄₂ cups vegetable stock
¹⁄₄ cup chopped fresh cilantro
¹⁄₄ cup chopped green onion
1 medium onion
3 garlic cloves (pressed or minced)
1 (4 ounce) jar diced green chilies
2 tablespoons Sonoma dried tomato bits
1 (14 ounce) can corn kernels
¹⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon salt (omit if using salted stock)
¹⁄₄ teaspoon fresh ground black pepper
4 ounces reduced-fat monterey jack cheese, grated (1 cup)

directions

Preheat the oven to 350°F.
Spray a 2-quart casserole with non-stick vegetable spray and set aside.
Combine the bread, stock, cilantro, and green onions in a large bowl and mix well. Set aside.
Combine the onion and garlic in a medium-size nonstick saucepan and cook, covered, over low heat, adding a little water if necessary to prevent scorching, until the onion is translucent, about 10 minutes.
Add the chilies, tomato bits, corn, cumin, salt and pepper and mix well.
Cook, uncovered stirring frequently for 5 minutes.
Remove from the heat and add the bread mixture.
Add the cheese to the bowl and mix all the ingredients together.
Spoon the mixture into the prepared casserole and bake until the top is a golden brown, about 45 minutes.

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RECIPE SUBMITTED BY

BeckyF

Las Vegas, Nevada

My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.

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