Prep 30 mins
Cook 1 hr
Spicy bread pudding can be served as an entree, side dish for fish, poultry,or meat. It can also be served for brunch or a lunch on its own.
- 9 cups cubed cornbread (or 12 slices whole-grain bread, cubed)
- 1 1⁄2 cups vegetable stock
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup chopped green onion
- 1 medium onion
- 3 garlic cloves (pressed or minced)
- 1 (4 ounce) jar diced green chilies
- 2 tablespoons Sonoma dried tomato bits
- 1 (14 ounce) can corn kernels
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt (omit if using salted stock)
- 1⁄4 teaspoon fresh ground black pepper
- 4 ounces reduced-fat monterey jack cheese, grated (1 cup)
- Preheat the oven to 350°F.
- Spray a 2-quart casserole with non-stick vegetable spray and set aside.
- Combine the bread, stock, cilantro, and green onions in a large bowl and mix well. Set aside.
- Combine the onion and garlic in a medium-size nonstick saucepan and cook, covered, over low heat, adding a little water if necessary to prevent scorching, until the onion is translucent, about 10 minutes.
- Add the chilies, tomato bits, corn, cumin, salt and pepper and mix well.
- Cook, uncovered stirring frequently for 5 minutes.
- Remove from the heat and add the bread mixture.
- Add the cheese to the bowl and mix all the ingredients together.
- Spoon the mixture into the prepared casserole and bake until the top is a golden brown, about 45 minutes.