Tortilla Bread Pudding

From Rachel Ray Magazine
Tortilla Bread Pudding
Tortilla Bread Pudding

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 2 cups frozen corn kernels thawed

  • 1 tablespoon vegetable oil

  • 1 large onion chopped

  • 6 ounces chorizo sausage finely chopped

  • 3 eggs

  • 1 1/2 cups whole milk

  • 4 large flour tortillas (about 9 inches) ground into coarse crumbs

  • salt and pepper

  • 2 scallions

Directions

1. Preheat the oven to 400 degrees. Greas an 8 inchs squale baking dish. Using food processor puree 1 cup corn. 2. In a large nonstick skille, 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 continues to brown (about 5 minutes). Stir in the chorizo. 3. In a large bowl, beat the eggs. Stire 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 pany and bake until set and a knife inserted in the center comes out clean, about 25 minutes. Sprinkle w/ the scallions.

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