VCE--Bread Pudding with Corn

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* Exported from MasterCook *

 

Bread Pudding with Corn

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon corn oil or butter

1 bunch scallions -- including half the greens, sliced into

rounds

4 cups corn kernels -- fresh or frozen

1/2 teaspoon paprika or ground red chile -- plus extra for the top

salt

1/3 cup chopped parsley or cilantro

1 tablespoon chopped dill or basil

4 eggs

2 cups milk

5 cups cubed bread without crusts

1 cup grated sharp Cheddar

1/2 cup half and half or milk

 

Preheat the oven to 375ºF. Butter and 3-quart gratin dish or casserole.

 

Heat the oil in a wide skillet over medium-high heat. Add the scallions, corn,

and paprika, and cook until the scallions have softened and the corn is heated

through, about 4 minutes. Season with 1/2 teaspoon salt and stir in the parsley

and dill.

 

Whisk the eggs and milk with 1/2 teaspoon of salt, and pour it over the bread in

a bowl. Add the corn mixture and cheese and transfer the mixture to the

prepared dish. Pour over the half and half. Bake until puffed and browned,

about 45 minutes. Add a dash of paprika or chile to the top and serve.

 

Source:

" page 294 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 182 Calories; 6g Fat (28.2% calories from

fat); 9g Protein; 26g Carbohydrate; 3g Dietary Fiber; 136mg Cholesterol; 83mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat

Milk; 1 Fat.

 

NOTES : In a pinch, you can make this comforting supper or brunch dish with

frozen corn but fresh is, of course, far tastier. This pudding can be set up

hours in advance of baking. Serve it with a romaine salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0