MEXICORN BREAD PUDDING
Source of Recipe
Aunt Saunny
8 Home Baked Classics Frozen Soft White or Crusty French Dinner Rolls (from
12.4-ounce bag)
6 eggs
2 cups milk
1/8 teaspoon salt
1/4 teaspoon dried thyme l
1/4 teaspoon coarse ground black pepper
Dash nutmeg
1 cup shredded hot pepper Monterey Jack cheese
1 can (11 ounces) Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 can (4.5 ounces) chopped green chiles, drained
Heat oven to 375. Spray 13-by-9-inch (3-quart) glass baking dish with cooking spray. Place frozen rolls on cutting board; let stand about 5 minutes to thaw. Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended. Cut rolls into 3/4 inch cubes; place in bowl with egg mixture. Stir incheese, corn and chiles. Pour into sprayed dish. Bake at 375 degrees 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.
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