TORTILLA BREAD PUDDING
A recipe from Rachael Ray March 2010. You can wrap the baked pudding in foil and freeze for up to 1 week. Thaw in the refrigerator, then bake at 350F for 15 minutes.
Provided by Boomette
Categories Corn
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preaheat the oven to 400°F Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
- In a large nonstick skillet, 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 begins to brown, about 5 minutes. Stir in the chorizo.
- In a large bowl, beat the eggs. Stir 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 pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.
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Ms Hizbullah
[email protected]This was a great recipe. It was easy to make and the results were delicious. I would definitely recommend this recipe to others.
Steven and Sarah StJohn
[email protected]I loved this recipe! It was so easy to make and it tasted amazing. I will definitely be making this again.
Hillary Ugwuja
[email protected]This was a delicious and easy recipe. I made it for breakfast and it was perfect. I will definitely be making this again.
Amir Rao
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover tortillas and it's a delicious and easy dessert.
Chand techinical
[email protected]This was a great recipe! I made it for my family and they loved it. It was easy to make and the results were delicious. I would definitely recommend this recipe to others.