Bread Pudding with Corn
Everyone in your family will love this vegetarian dish. It is filling, slightly salty and sweet, serve with a big green salad! 1 Tbsp corn oil or butter 1 bunch scallions (aka green onions) 4 C corn kennels (fresh or frozen) 1/2 C cup chopped parsley or cilantro 1 Tbsp chopped dill or basil 4 eggs 2 C milk 5 C cubed bread without crusts 1 C grated cheddar 1/2 C half and half or milk Preheat oven to 375 F. Butter a 3 quart gratin dish or casserole. Heat the oil in a wide skillet over medium-high heat. Add the scallions, corn and paprika and cook until the scallions have softened and the corn is heated through, about 4 minutes. Season with 1/2 teaspoon salt and stir in the parsley and dill. Whisk the eggs and milk with 1/2 tsp salt and pour it over the bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared dish. Pour the half and half over the top. Bake until puffed and browned, about 45 minutes. Add a dash of paprika or chile to the top and serve...