back to main menu

print size:

full page

3x5 card

4x6 card

Ingredients
1 (16 oz.) loaf King's Hawaiian Sweet Bread, cut into 1-inch cubes
2 (10 oz.) cans Mexicorn, drained
1 (7 oz.) can diced green chiles
1/2 cup sliced green onions
12 oz. shredded sharp cheddar cheese (3 cups)
6 large eggs
3 1/4 cups milk
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. white pepper
1 tsp. chili powder
24 oz. prepared salsa

Preparation

1. Preheat oven to 325° F.
2. Place half of bread cubes into greased 9x13x2-inch pan.
3. Sprinkle corn, chiles and green onions evenly over bread.
4. Top with half cheese then add remaining bread.
5. Whisk together eggs, milk and seasonings.
6. Pour evenly over pan; gently press bread into pan to ensure it is covered with mixture.
7. Top with remaining cheese.
8. Bake covered for 30 minutes.
9. Remove foil and bake another 15-20 min. or until knife comes out clean when inserted into center of pan. Note: Dish can be prepared, covered and refrigerated overnight. Bake 45 minutes covered, and 15-20 uncovered.
10. Let sit 10 minutes before serving.
11. Ladle salsa over each piece.