Southwestern Bread Pudding

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.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Preheat the oven to 350°F.
2. Spray a 2-quart casserole with non-stick vegetable spray and set aside.
3. Combine the bread, stock, cilantro, and green onions in a large bowl and mix well. Set aside.
4. 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.
5. Add the chilies, tomato bits, corn, cumin, salt and pepper and mix well.
6. Cook, uncovered stirring frequently for 5 minutes.
7. Remove from the heat and add the bread mixture.
8. Add the cheese to the bowl and mix all the ingredients together.
9. Spoon the mixture into the prepared casserole and bake until the top is a golden brown, about 45 minutes.