Fresh Corn Bread Pudding

10 ingredients
6 steps

Ingredients

  • 1 (3/4-pound) loaf country-style bread (such as Pepperidge Farm Hearty Country White)
  • 2 teaspoons butter
  • 3 cups fresh corn kernels (about 6 ears)
  • 3 garlic cloves, minced
  • 3 cups fat-free milk
  • 1 cup egg substitute
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups (5 ounces) shredded sharp white cheddar cheese
  • Cooking spray

Directions

  1. 1
    Preheat oven to 300°.
  2. 2
    Trim crust from bread; discard crust. Cut bread into 2-inch cubes. Place bread cubes on a baking sheet. Bake at 300° for 30 minutes or until bread is toasted, turning occasionally.
  3. 3
    Increase oven temperature to 425°.
  4. 4
    Heat butter in a large nonstick skillet over medium-high heat. Add corn and garlic to pan; cook 4 minutes or until lightly browned, stirring occasionally. Combine milk, egg substitute, salt, and black pepper in a large bowl, stirring with a whisk.
  5. 5
    Add corn mixture and cheese to milk mixture, and stir to combine. Fold in the bread cubes.
  6. 6
    Pour corn mixture into a 2-quart baking dish coated with cooking spray; let stand 10 minutes. Bake at 425° for 40 minutes or until puffed and set.

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