Southwestern Biscuit Bread Pudding
This is great to serve in the summertime with any of your grilled or barbequed dishes. This dish came from: Wanda's Country Home http://wandascountryhome.com
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 1 13x9 inch baking dish
UNITS: US
INGREDIENTS
Nutrition- 1(16 1/3 ounce) can grand refrigerated buttermilk biscuits
- 3tablespoons butter
- 2
- 1⁄2
- 1⁄2
- 1⁄4cup jalapeno, chopped
- 1⁄2
- 2cups heavy cream
- 3
- 1
- 2
- salt and pepper
Advertisement
DIRECTIONS
- Bake biscuits according to package directions.
- Cool and break into 1-inch cubes.
- Spray a 13x9 inch baking dish with Pam.
- Melt butter in skillet and sauté the bell peppers, jalapeno pepper, onion and corn kernels until soft.
- Remove from heat and allow cooling.
- In a large bowl beat the eggs and add the crumbled biscuits, heavy cream, blue cheese and the cooled corn mixture.
- Add salt and pepper to your taste.
- Pour into prepared baking dish, sprinkle with cheddar cheese.
- Bake in preheated 350°F oven for 30 to 35 minutes until the pudding has set.
Advertisement