Mexicorn® Bread Pudding

Here's a sassy twist on an old favorite. Try this breakfast bread pudding with Mexican-inspired flavors.

–

Save & Share

Servings 6

false

( 11 ) Ratings

11 Ratings

5 Stars 14%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

c5af1136-24d5-4c34-9c4e-18b8d1991086

Bake-Off® Contest 41, 2004

Lillian Julow

Gainesville, Florida

ingredients 10
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

8: Frozen Soft White or Crusty French Dinner Rolls (from 12.4-oz. bag)

6: eggs

2: cups milk

1/4: teaspoon kosher (coarse) or regular salt

1/4: teaspoon dried thyme leaves

1/4: teaspoon coarse ground black pepper

: Dash nutmeg

4: oz. (1 cup) shredded hot pepper Monterey Jack cheese

1: (11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place frozen rolls on cutting board; let stand about 5 minutes to thaw.
2 Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended.
3 Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir in cheese, corn and chiles. Pour into sprayed dish.
4 Bake at 375°F. for 30 to 40 minutes or until puffed, golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into squares.