Southwestern Biscuit Bread Pudding

• 1 (16 1/3 ounce) can grand refrigerated buttermilk biscuits
• 3 tablespoons butter
• 2 cups frozen whole kernel corn, thawed
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup jalapeno, chopped
• 1/2 cup onion, diced
• 2 cups heavy cream
• 3 eggs, lightly beaten
• 1 cup blue cheese, crumbled
• 2 cups cheddar cheese, shredded
• salt and pepper

1. Bake biscuits according to package directions.
2. Cool and break into 1-inch cubes.
3. Spray a 13x9 inch baking dish with Pam.
4. Melt butter in skillet and saute the bell peppers, jalapeno pepper, onion and corn kernels until soft.
5. Remove from heat and allow cooling.
6. In a large bowl beat the eggs and add the crumbled biscuits, heavy cream, blue cheese and the cooled corn mixture.
7. Add salt and pepper to your taste.
8. Pour into prepared baking dish, sprinkle with cheddar cheese.
9. Bake in preheated 350u0b0F oven for 30 to 35 minutes until the pudding has set.

buttermilk, butter, kernel corn, green bell pepper, red bell pepper, onion, heavy cream, eggs, blue cheese, cheddar cheese, salt

Taken from www.food.com/recipe/southwestern-biscuit-bread-pudding-68456 (may not work)