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Mexicorn® Bread Pudding

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Pillsbury Kitchens
Updated Mar 5, 2012
Bake-Off® Contest 41, 2004
Lillian Doe
Gainesville, Florida
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Here's a sassy twist on an old favorite. Try this breakfast bread pudding with Mexican-inspired flavors.

Mexicorn® Bread Pudding

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 6
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Ingredients

  • 8 Frozen Soft White or Crusty French Dinner Rolls (from 12.4-oz. bag)
  • 6 eggs
  • 2 cups milk
  • 1/4 teaspoon kosher (coarse) or regular salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon coarse ground black pepper
  • Dash nutmeg
  • 4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
  • 1 (11-oz.) can whole kernel corn, red and green peppers, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place frozen rolls on cutting board; let stand about 5 minutes to thaw.
  • Step 
    2
    Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended.
  • Step 
    3
    Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir in cheese, corn and chiles. Pour into sprayed dish.
  • Step 
    4
    Bake at 375°F. for 30 to 40 minutes or until puffed, golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into squares.

Nutrition

365 Calories
15g Total Fat
18g Protein
39g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
365
Calories from Fat
135
Total Fat
15g
23%
Saturated Fat
6g
30%
Cholesterol
235mg
78%
Sodium
670mg
28%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
8%
Sugars
10g
Protein
18g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
12%
12%
Calcium
30%
30%
Iron
14%
14%
Exchanges:
2 1/2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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