Savory Southwest Bread Pudding

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 cups corn
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 3/4 cups onions, chopped
• 2 teaspoons garlic, minced
• 2 1/2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 2 cups cream
• 5 large eggs
• 2 teaspoons tabasco sauce
• 2 tablespoons lime juice
• 1 (4 ounce) can diced green chilies
• 8 cups day-old french bread, cubed
• 1 cup monterey jack pepper cheese, shredded
• 1 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 400°. butter 10 6-ounce ramekins.
• 2 place corn on baking sheet and coat with olive oil and ½ teaspoon salt.
• 3 roast in oven for 15 minutes until kernels begin to brown. remove from oven and set aside to cool.
• 4 melt butter in skillet over medium heat. add onion and cook until soft. stir in garlic and cook an additional three minutes. stir in cumin, ½ teaspoon salt and ½ teaspoon pepper. set aside to cool.
• 5 preheat oven to 375°. in large bowl whisk together cream and eggs. add tabasco, lime juice, green chiles and ¼ teaspoon salt. stir in bread cubes, corn and onion, mixing until ingredients are evenly distributed. mix in cheese.
• 6 divide mixture evenly between prepared ramekins, place on baking sheet and bake for 25-30 minutes until golden brown. unmold and serve.