Ingredients for Bread Pudding With Corn
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How to Make Bread Pudding With Corn
- Preheat oven to 375°F (190°C).
- Butter a 3-quart gratin dish or casserole.
- Heat 1 tablespoon olive oil in a wide skillet over medium-high heat.
- Add 1/2 cup chopped scallions, 1 cup fresh or frozen corn kernels, and 1/4 teaspoon paprika. Cook until scallions are softened and corn is heated through, about 4 minutes.
- Season with 1/2 teaspoon salt and stir in 1/4 cup chopped fresh parsley or dill.
- In a large bowl, whisk together 3 large eggs, 1 cup milk, and 1/2 teaspoon salt.
- Add 4 cups cubed day-old bread to the egg mixture, gently tossing to coat.
- Stir in the corn mixture and 1/2 cup shredded cheddar cheese.
- Transfer the mixture to the prepared casserole dish.
- Pour 1/2 cup half-and-half or milk over the top.
- Bake for 45-50 minutes, or until puffed and golden brown.
- Sprinkle with a dash of paprika or chili powder before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
9g
Fat
43g
Carbs
15g
