Corn and Chipotle Bread Pudding

Ingredients:

2 tsp. 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 jalapeno pepper, minced
1 garlic clove, minced
1 tsp. salt, divided
1 tsp. ground cumin, divided
1-1/2 cups 1% low-fat milk
1 cup egg substitute
1 cup (4 oz.) shredded Monterey Jack cheese, divided
1 Tbsp. finely chopped canned chipotle chiles in adobo sauce (to use dried, rehydrate in hot water first)
9 oz. (1″) cubed day-old firm white bread (about 10 cups)
cooking spray

Instructions:

Preheat oven to 350F. Heat the oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion and saute for 5 minutes or until tender. Add the corn, green onions, jalapeno and garlic. Saute for 3 minutes. Stir in 1/2 tsp. of salt and 1/2 tsp. of cumin. Remove the mixture from the heat and allow to cool slightly.

Combine the remaining 1/2 tsp. of salt, the remaining 1/2 tsp. of cumin, milk, egg substitute, 1/2 cup cheese and chipotle chiles in a large bowl and stir well with a whisk. Stir in the corn mixture and add the bread. Stir gently to combine. Let stand for 10 minutes, then spoon into a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining 1/2 cup of cheese. Bake at 350F for 45 minutes or until the pudding is set and lightly browned.

Yields 6 servings.

Recipe by Marie Simmons , Cooking Light Magazine, October 2004.