Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.

Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.

Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.

Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.

IDEAS YOU'LL LOVE

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Garlic Bread

Recipe courtesy of Rachael Ray

Plain and Perfect Bread Pudding

Recipe courtesy of Ree Drummond

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking