Veggie Bread Pudding

 

1

tablespoon olive oil

1

can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (5 biscuits)

1

box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2

cup chopped green onions (8 medium)

1/2

medium red bell pepper, chopped (1/2 cup)

2

cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

6

eggs

1 1/2

cups milk

1

teaspoon salt

1/2

to 1 teaspoon red pepper sauce

• 1 Heat oven to 325°F. Lightly brush oil in bottom and up sides of 13x9-inch (3-quart) glass baking dish or soufflé dish. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in dish. Layer spinach, corn, green onions, bell pepper and 1 cup of the cheese over dough.
• 2 In large bowl, beat eggs, milk, salt and pepper sauce with wire whisk until blended. Pour evenly over mixture in dish.
• 3 Bake uncovered 40 minutes. Top with remaining 1 cup cheese; bake 10 to 15 minutes longer or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.