Southwestern Bread Pudding

• 9 cups cubed cornbread (or 12 slices whole-grain bread, cubed)
• 1 12 cups vegetable stock
• 14 cup chopped fresh cilantro
• 14 cup chopped green onion
• 1 medium onion
• 3 garlic cloves (pressed or minced)
• 1 (4 ounce) jar diced green chilies
• 2 tablespoons Sonoma dried tomato bits
• 1 (14 ounce) can corn kernels
• 14 teaspoon ground cumin
• 14 teaspoon salt (omit if using salted stock)
• 14 teaspoon fresh ground black pepper
• 4 ounces reduced-fat monterey jack cheese, grated (1 cup)

1. Preheat the oven to 350F.
2. Spray a 2-quart casserole with non-stick vegetable spray and set aside.
3. Combine the bread, stock, cilantro, and green onions in a large bowl and mix well.
4. Set aside.
5. Combine the onion and garlic in a medium-size nonstick saucepan and cook, covered, over low heat, adding a little water if necessary to prevent scorching, until the onion is translucent, about 10 minutes.
6. Add the chilies, tomato bits, corn, cumin, salt and pepper and mix well.
7. Cook, uncovered stirring frequently for 5 minutes.
8. Remove from the heat and add the bread mixture.
9. Add the cheese to the bowl and mix all the ingredients together.
10. Spoon the mixture into the prepared casserole and bake until the top is a golden brown, about 45 minutes.

bread, vegetable stock, fresh cilantro, green onion, onion, garlic, green chilies, tomato bits, corn kernels, ground cumin, salt, ground black pepper, cheese

Taken from www.food.com/recipe/southwestern-bread-pudding-19382 (may not work)