Bread Pudding With Corn

Name: 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; 1 cup sharp cheddar cheese, grated; 1/2 cup half-and-half or 1/2 cup milk

12 ingredients

6 steps

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
1 cup sharp cheddar cheese, grated
1/2 cup half-and-half or 1/2 cup milk

Directions

1

Preheat oven to 375 degrees.
2

Butter a 3 qt gratin dish or casserole.
3

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.
4

Season with 1/2 tsp salt and stir in the parsley or dill.
5

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.
6

Bake until puffed and browned about 45 minutes. Add dash of paprika or chile to the top and serve.