Sweet Corn Bread Pudding
Ingredients
- 1/2 lb stale bread, cut into 1 inch cubes bakery style, see notes
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/4 medium onion minced
- 2 ears sweet corn off the cob
- 1 tbsp fresh chopped parsley
- salt and pepper
- 1/2 cup Gruyere cheese grated
- 1 cup pepper jack cheese grated
- 4 oz can diced green chiles
- 4 eggs
- 1 cup creamed corn from the can
- 1 cup milk
- additional salt and pepper to taste
Instructions
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Heat olive oil in medium skillet over medium heat. Add minced onions, garlic, and fresh sweet corn. Season with salt and pepper. Cook for about 5-10 minutes, remove from heat. Cut the bread into 1 inch cubes.
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Combine the cooked vegetables, bread cubes, parsley, green chiles, and grated cheeses. Toss together in a large bowl. Spray or butter a 2-quart baking dish. Pour bread mixture into baking dish, press down gently to pack in. Set aside.
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Preheat oven to 350 degrees. In a medium bowl whisk together eggs, milk, creamed corn, and salt and pepper. Pour the egg mixture evenly over the bread. Let sit for 5-10 minutes to allow the bread to soak up some of the liquid. Press down gently to compact the bread a bit.
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Place in preheated oven and bake for 45 minutes or until golden brown. Sprinkle with additional pepper jack cheese if desired when there is about 5 minutes of baking time left.
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Allow to rest for about 5 minutes before cutting and serving. Enjoy!
Recipe Notes
I used a roasted garlic bakery loaf that I found in the fresh bakery section of my grocery store. It was similar to a sour dough bread. The roasted garlic just added another layer of flavor. Just pick a bread that has some density, not your average loaf of bread from the bread isle.
You could also add diced canned jalapenos for added spice.
This would also be fun made in individual ramekins if you are serving for a small dinner party, baking times may vary.