12 ounces country-style Italian bread, cut into 1-inch pieces (6 cups)
2 2 to 3 fresh jalapeño chile peppers, seeded and finely chopped (see Tip)
2 cups fat-free milk
1 cup refrigerated or frozen egg product, thawed
If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.
In a large bowl, toss together bread, corn mixture, and chile peppers. In a medium bowl, combine milk and egg; add to bread mixture. Transfer to prepared baking dish. Cover with foil and chill for 2 to 24 hours.
Preheat oven to 350°F. Bake, uncovered, about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.