Mexicorn® Bread Pudding

By margiekyle

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 Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
• 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained

Details

Servings 6
Preparation time 15mins
Cooking time 65mins
Adapted from pillsbury.com

Preparation

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.

Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended.

Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir in cheese, corn and chiles. Pour into sprayed dish.

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.