Recipe Database
Bread Pudding with Corn
Bread Pudding with Corn

1 Tbl corn oil or butter
1 bunch scallions, including half of the greens, cut in rounds
4 c. corn kernels, fresh or frozen
1/2 tsp. paprika or ground red Chile
1/3 c. chopped parsley or cilantro
1 Tbl. chopped dill or basil
4 eggs
2 c. milk
5 c. cubed bread without crusts
1 c. grated cheddar
1/2 c. half and half or milk

Preheat oven to 375. Butter a 3 qt. baking dish or casserole. +++++++++++++++++++++++++++++==++++++++++++++++ Heat the oil in a wide skillet over med. high heat. Add the scallions, corn, and paprika and cook till the scallions have softened and the corn is heated thru, about 4 minutes. Season with salt and stir in the parsley and dill. Whisk the eggs and milk together with 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.