Sweet Corn Bread Pudding

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Excellent! Love it. Made it a number of times. First time I threw in some chorizo (chopped up and little bits of broccoli and I used manchego cheese. Awesome. Thanks!

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This was a big hit at Christmas dinner - everyone liked it way more than the stuffing (a personal favorite recipe that apparently my boyfriend's family did not appreciate I made last year. I liked it, too, and it was simple and quick to make.

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Delicious! Great corn flavor and very tender... Alton never fails!!

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This is one of my families favorite side dishes. It's very easy to make. We add a little crumbled bacon. YUM!!

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Tastes heavenly and is so easy to make. I doubled the recipe and baked it in a 9"x13" greased pyrex dish. I read others' comments and added more French bread, made it in the morning and let it sit in the fridge. It came out perfectly and was the hit of my Christmas dinner (baked Virginia ham, asparagus, the bread pudding, peach and pecan pies for dessert.

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Made this for Christmas and I loved the corn flavor. I cooked mine in a cast iron pan. It was set before fifty minutes so make sure you check your pudding after forty minutes.

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This was delish!!! And very easy. The subtle taste of the thyme and rosemary made it. I did it exactly as the recipe called for except I added probably about another cup of bread cubes as it looked like the batter was sufficient for additional bread. Everyone loved it.

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Since it was such a winner last year, I doubled the recipe this year! I made it a day ahead and put it in the fridge before baking. Came out fabulous. I used artisan french baguettes and soaking overnight in the egg and cream mixture worked very well for the consistency and flavors.

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We liked this recipe a lot. But, I did add a small can of mild green chiles and I think next time I would add some meat of some kind...maybe sausage. Also...I think more than 2 cups of the french bread would be better...maybe even 4 cups.

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Go Alton Brown!