Bread Pudding With Corn

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.