Elote Pain Perdue

A Cozy Christmas Breakfast

Christmas mornings should feel effortless and cozy, not spent fussing in the kitchen. Growing up, my mom always made baked bread pudding (pain perdue) that was easy and let her join in on the holiday fun without being tied to the stove. Inspired by her tradition, I created this flavorful twist—a deliciously versatile strata that pairs perfectly with a side of sausage, bacon or tempeh bacon. This dish has become a holiday staple, filling our kitchen with comforting aromas while letting me stay in the moment with family.

Ingredients

2 1/2 cups half and half

5 large eggs

1 lb bag frozen corn, thawed

2 tbsp ancho chili powder

1/2 tsp salt

2 tbsp lime zest

1/4 tsp ground black pepper

12 oz sliced or cubed bread of choice

8 oz cotija cheese, crumbled

1/2 cup fresh cilantro, chopped

Tajín, for finishing

Instructions

1. Preheat Oven: Set the oven to 350°F (175°C).

2. Roast Corn: Spread the thawed corn on a baking sheet and roast at 450°F (232°C) until golden brown, about 10–15 minutes. Remove and set aside.

3. Prepare Egg Mixture: In a large bowl, whisk together the half and half, eggs, ancho chili powder, salt, lime zest, and black pepper.

4. Prepare Baking Dish: Lightly spray an 8-cup casserole dish with non-stick spray.

5. Layer the Casserole:

• Arrange 1/3 of the bread slices to cover the bottom of the dish.

• Sprinkle with half of the crumbled cotija cheese, chopped cilantro, and roasted corn. Pour over half of the egg mixture.

• Add a second layer of bread slices and sprinkle with the remaining cheese, cilantro, and corn.

• Place a final layer of bread slices on top and pour the remaining egg mixture over it.

6. Finish and Bake: Sprinkle the top with Tajín, then bake in the oven for approximately 55 minutes or until the casserole is golden and set.

7. Serve: Allow to cool slightly before serving. Enjoy your Elote Pain Perdue warm with a sprinkle of extra cilantro if desired!