Creamed Corn Bread Pudding

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 tablespoons unsalted butter, plus more for buttering the casserole dish
  • 1 loaf brioche bread, cut or torn into 1 1/2-inch pieces
  • 2 stalks celery, diced
  • 2 leeks, diced
  • Kosher salt and freshly ground black pepper
  • 2 cups creamed corn
  • 1 cup sour cream
  • 4 large eggs
Directions
  • 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.


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