Mexicorn Bread Pudding

• 8 pillsbury oven baked frozen soft white rolls (from 12.4-oz. bag) or 8 crusty french dinner rolls (from 12.4-oz. bag)
• 6 eggs
• 2 cups milk
• 14 teaspoon salt
• 14 teaspoon dried thyme leaves
• 14 teaspoon fresh coarse ground black pepper
• 1 dash nutmeg
• 4 ounces shredded monterey jack pepper cheese
• 1 (11 ounce) cangreen giant mexicorn whole kernel corn, Red and Green Peppers, drained
• 1 (4 1/2 ounce) canold el paso chopped green chilies, drained

1. Heat oven to 375F Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Place frozen rolls on cutting board; let stand about 5 minutes to thaw.
3. Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended.
4. Cut rolls into 3/4-inch cubes; place in bowl with egg mixture.
5. Stir in cheese, corn and chiles.
6. Pour into sprayed dish.
7. Bake at 375F for 30 to 40 minutes or until puffed, golden brown and knife inserted in center comes out clean.
8. Let stand 10 minutes before serving.
9. Cut into squares.

frozen soft white rolls, eggs, milk, salt, thyme, fresh coarse ground black pepper, nutmeg, pepper cheese, cangreen giant mexicorn, green chilies

Taken from www.food.com/recipe/mexicorn-bread-pudding-394375 (may not work)