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Mexicorn® Bread Pudding




Source of Recipe


Lillian Julow


List of Ingredients




8 Pillsbury® Oven Baked 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® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained


Recipe



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.