Mexicorn® Bread Pudding

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

  • prep time 15 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    365
    (
    Calories from Fat
    135),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    235mg
    235%;
    Sodium
    670mg
    670%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    2g
    2%
      Sugars
    10g
    10%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    16%;
    Vitamin C
    12%;
    Calcium
    30%;
    Iron
    14%;
    Exchanges:
    2 1/2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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