Corn And Chipotle Bread Pudding

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2 teaspoons olive oil

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped onion

2 cups fresh corn kernels (about 2 ears)

1/2 cup thinly sliced green onions

1 jalapeƱo pepper, minced

1 garlic clove, minced

1 teaspoon salt, divided

1 teaspoon ground cumin, divided

1 1/2 cups 1% low-fat milk

1 cup egg substitute

1 cup (4 ounces) shredded Monterey Jack cheese, divided

1 tablespoon finely chopped canned chipotle chiles in adobo sauce

9 ounces (1-inch) cubed day-old firm white bread (about 10 cups)

Cooking spray

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