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