Corn-on-the-Cob Pudding

If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Heat oil in a large skillet over medium heat. Add onion; cook for 3 to 4 minutes or until the onion is tender, stirring occasionally. Stir in the corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.

Toss together bread, chile peppers, and the corn mixture in a large bowl. Combine milk and egg substitute in a medium bowl; add to the bread mixture. Transfer to the prepared baking dish. Cover with foil and chill for 2 to 24 hours.

Preheat oven to 350 degrees F. Bake, uncovered, for about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.