Creamed Corn Bread Pudding

Name: Creamed Corn Bread Pudding
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
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

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Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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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

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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.