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
- 1 bunch scallions, including half of the green (or 1 large leek)
- 4 cups 4 cups fresh corn kernels (or frozen in a pinch)
- 1/2 teaspoon paprika or ground red chili
- salt
- 1/3 cup freshly chopped parsley
- 1 tablespoon chopped basil
- 4 eggs
- 2 1/2 cups milk or plant based milk
- 5 cups cubed bread, lightly dried out (I recommend sourdough)
- 1 cup grated sharp cheddar or vegan cheese
Instructions
- Butter a 3-quart gratin dish or casserole pan.
- Slice the scallions or leek. 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. Add the scallions or leek, the corn, and paprika or chile. Cook until the scallions have softened and 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 and pour it over the bread cubes in a bowl. Add the corn mixture and grated cheese.
- Transfer the mixture to the prepared dish. Pour over the half-and-half.
- Bake until puffed and browned, about 45 minutes.