Corn and Bread Pudding

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MC-Formatted and Posted by: Donni

 

 

 

* Exported from MasterCook *

 

Corn and Bread Pudding

 

Recipe By :Marcia Adams' Heirloom Recipes-Yesterday's Favorites,

Tomorrow's Treasures

Serving Size : 6 Preparation Time :0:00

Categories : Bread Casserole

Casseroles Corn

Side Dish

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter

9 slices thin white bread -- crusts removed

6 ears corn -- kernels cut off and cobs scraped

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 large eggs

2 cups whole milk

1 tablespoon sugar

3/4 cup grated sharp Cheddar cheese

Paprika -- for garnish

 

Preheat the oven to 350 degrees. Place the butter in a 9-inch square

pan and melt in the preheating oven. Meanwhile, cut the bread into 1/2 to

3/4-inch cubes and transfer to a jelly roll pan. Remove the preheated pan

from the oven and swish the butter around the bottom and sides of it, then

drizzle the rest over the bread cubes. Place the bread cubes in the oven and

bake 12 to 15 minutes, or until golden brown.

Remove the toasted bread cubes from the oven, and sprinkle the corn,

parsley, salt, and pepper over them; toss to combine. Spread the bread cube

mixture evenly in the buttered 9-inch pan.

Beat the eggs, milk, and sugar together briefly and pour over the bread

and corn. Let the mixture stand about 10 minutes, pressing down lightly on

the bread 2 or 3 times so that it absorbs the custard.

Sprinkle the cheese over the top and dust with paprika. Place in the

oven and bake until done, about 1 hour. Test by inserting a knife in the

center; it should come out clean. If the top is brown and the custard is not

completely set, you may wish to cover it loosely with aluminum foil for the

last few minutes of baking. Allow the pudding to stand for at least 5 minutes

before cutting into squares.

 

 

 

 

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