Bread Pudding With Corn
Ingredients
- 1 tablespoon corn oil ⓘ
- 1 bunch scallion, sliced using only half of the green parts ⓘ
- 4 cups corn kernels, fresh recommended can use frozen ⓘ
- 1/2 teaspoon paprika or 1/2 teaspoon red chili pepper, plus extra ⓘ
- paprika or red chili pepper, to sprinkle on top ⓘ
- 1/3 cup chopped fresh parsley, can use cilantro ⓘ
- 1 tablespoon chopped dill, can use basil ⓘ
- 4 eggs ⓘ
- 2 cups milk ⓘ
- 5 cups cubed bread, without crusts ⓘ
Instructions
- Preheat oven to 375 degrees.
- Butter a 3 qt gratin dish or casserole.
- Heat oil in a wide skillet over med high heat. Add the scallions, corn and paprika (or red chile) and cook until the scallions have softened and the corn is heated through, about 4 minutes.
- Season with 1/2 tsp salt and stir in the parsley or dill.
- Whisk the eggs and milk with 1/2 tsp salt and pour it over bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared casserole dish. Pour over the half and half or milk.
- Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.
Nutrition & Diet Analysis (per serving)
791
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).