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Mexican Bread Pudding

Head south of the border with this flavorful bread pudding. The corn in this dish is rich in lutein, an antioxidant that may reduce the risks of cataracts and macular degeneration, and the heat from the canning process actually enhances the absorption of this naturally-occurring nutrient, according to research from Cornell University.

Recipe by Canned Food Alliance
Servings
8
Tags
latin, mexican, nut free, vegetarian, christmas, cinco de mayo

Ingredients

  • 8 slices white country bread or challah
  • 1 can (15 1/4 ounces) corn kernels, drained
  • 1 can (14 1/2 ounces) diced tomatoes, well drained
  • 1 can (4 1/2 ounces) diced, mild green chilies, drained
  • 1/2 cup shredded, reduced-fat Monterey Jack cheese
  • 1/2 cup shredded, reduced-fat sharp Cheddar cheese, divided
  • 2 tablespoons chopped, fresh cilantro
  • 4 large eggs
  • 1 can (12 ounces) evaporated, fat-free milk
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper

Preparation

  1. Heat oven to 350°F.
  2. Toast bread and cut into 1/2-inch cubes to get 3 cups of cubes. Mix with corn, tomatoes, chilies, Monterey Jack cheese, 1/4 cup Cheddar cheese and cilantro in a 9x13-inch baking dish.
  3. Separately mix eggs, milk, cumin and pepper; pour evenly over ingredients in the pan, pressing down on bread to moisten.
  4. Sprinkle remaining 1/4 cup Cheddar over top.
  5. Bake until puffed and lightly browned and a knife inserted into the center comes out clean, about 35 minutes.
  6. Let stand for a few minutes before serving.