Savory Bread Pudding with Fresh Corn

This recipe is a huge hit at summer backyard parties.   This savory bread pudding with fresh corn is fragrant with herbs and sautéed leeks, and absolutely filled with freshly-cut sweet corn.  Frozen corn will work in a pinch, but fresh corn cut from the cob is worlds better.

The recipe is inspired by Deborah Madison’s Vegetarian Cooking for Everyone. I have substituted leeks for scallions. I have also added green chilies and increased the amount of paprika. Feel free to experiment based with what you have on hand including different herbs and cheeses. The original recipe calls for parsley and sharp cheddar but feel free to use what you have on hand. The recipe can be made vegan with plant based milk and cheese plus an egg replacer of choice.

Serve this savory bread pudding with a lemony green salad, or alternatively at a brunch paired with fruit.  Leftovers are lovely for breakfast.

Savory Bread Pudding with Fresh Corn

This savory bread pudding with fresh corn is fragrant with herbs and sautéed leeks, and absolutely filled with freshly-cut sweet corn. 

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Ingredients

  

• 1 tablespoon butter or olive oil
• 1-2 leeks
• 1-2 serrano or jalapeno chilies
• 4 cups fresh corn kernels, from 4 ears of corn
• 2-3 teaspoons paprika
• 2 teaspoons salt, divided
• 1 bunch freshly chopped parsley
• 1 tablespoon chopped basil (optional)
• 4 eggs
• 2 1/2 cups milk or plant based milk
• 5 cups cubed bread, lightly dried out (I recommend sourdough)
• 1 cup grated cheese such as sharp cheddar, pecorino, gouda or vegan cheese

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Instructions

 

• Butter or oil a 3-quart gratin dish or casserole pan.
• Slice the leeks.  Mince the green chilies. Shave the corn from the cobs.  Chop the parsley and basil. 
• Cube the bread.  If it isn’t dry, then lightly dry it by heating it in a 200F oven on a cookie sheet for 10-20 minutes.
• Heat the oil in a wide skillet over medium-high heat.  Saute the leeks for a few minutes until softened, then add the green chilies and saute for one minute. Add the corn, and paprika or chile.  Cook until the corn is heated through, about 4 minutes. 
• Season with 1/2 teaspoon salt and stir in the parsley and basil.
• Whisk the eggs and milk with 1/2 teaspoon salt in a large mixing bowl. Add the bread cubes and stir gently to mix.  Add the corn mixture and grated cheese.
• Transfer the mixture to the prepared dish. 
• Bake until puffed and browned, about 45 minutes. 

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