Tortilla Bread Pudding

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups frozen corn kernels, thawed
• 1  tablespoon  vegetable oil
• 1  large onion, chopped
• 6  ounces  cured chorizo sausage, finely chopped
• 3  eggs
• 1 1⁄2 cups  whole milk
• 4  large flour tortillas, ground into coarse crumbs (about 9 inches)
•  salt and pepper
• 2  scallions, thinly sliced

Directions

1. Preaheat the oven to 400°F Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
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. 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.