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

Fancy Bread Pudding

Recipe courtesy of Ree Drummond

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Panettone Bread Pudding

Recipe courtesy of Ina Garten

Cake Doughnut Bread Pudding

Recipe courtesy of Michael Chiarello

Irish Soda Bread

Recipe courtesy of Food Network Kitchen

Sweet Corn Pudding

Recipe courtesy of The Neelys

Chocolate Pudding

Recipe courtesy of Ree Drummond

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking