Tortilla Bread Pudding

This recipe is from Rachael Ray's magazine, Everyday with Rachael Ray, March 2010.

• 2 cups frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 large onion, chopped 
• 6 oz. cured chorizo sausage, finely chopped
• 3 eggs
• 1 1/2 cups whole milk
• 4 large flour tortillas (about 9 inches), ground into coarse crumbs
• Salt and pepper
• 2 scallions, thinly sliced 

1. Preheat the oven to 400°. Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
2. 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.
3. 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.
   
   
   
   My husband made this dish for me last Sunday after I had seen it in her magazine.  We didn't have chorizo so he put some finely shredded chicken and some bacon.  It was really yummy and easy! Much easier than a quiche because you don't have to make a crust.  I know the picture isn't the best, but it gives you an idea of the texture.  We'll be making this one again and again.