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    You are in: Home / Recipes / Tortilla Bread Pudding Recipe
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    Tortilla Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    Boomette's Note:

    A recipe from Rachael Ray March 2010. You can wrap the baked pudding in foil and freeze for up to 1 week. Thaw in the refrigerator, then bake at 350F for 15 minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preaheat the oven to 400°F Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
    2. 2
      In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
    3. 3
      In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.

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    Ratings & Reviews:

    • on July 07, 2010

      55

      This was very good! I made exactly as written and the flavor combination was wonderful. We enjoyed this as a side to barbecued ribs. Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tortilla Bread Pudding

    Serving Size: 1 (499 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 861.5
     
    Calories from Fat 327
    37%
    Total Fat 36.3 g
    55%
    Saturated Fat 11.8 g
    59%
    Cholesterol 186.1 mg
    62%
    Sodium 1353.0 mg
    56%
    Total Carbohydrate 104.8 g
    34%
    Dietary Fiber 7.8 g
    31%
    Sugars 8.7 g
    34%
    Protein 32.9 g
    65%

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