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Tuesday, August 31, 2010

Fresh Corn & Asiago Bread Pudding


I can't believe today is the last day of August. College football starts this week and we get a long weekend for Labor Day! Christmas will be here before you know it!

This recipe is from Southern Living. When I saw the title, I knew I had to make it. I love corn, asiago and bread, so it was a no-brainer for me. This was so simple to put together and it tasted amazing!  The more we ate, the more we liked it.  It was very addicting.  I have plans to make it again this weekend for our Labor Day cook-out. 




Fresh Corn & Asiago Bread Pudding
Southern Living
(Printable Recipe)

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded Asiago cheese

Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat. Let stand 30 minutes.

Preheat oven to 375°. Stir corn and cheese into bread mixture; spoon into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.



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7 comments:

  1. What a great looking recipe. And by the way, I can't believe you said the "C" word.

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  2. What a great looking recipe. And by the way, I can't believe you said the "C" word.

    ReplyDelete
  3. A savory bread pudding? With corn and cheese? How different! It sounds very good actually!

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  4. Nice flavor combination! I don't see how that couldn't be anything but addictive. Yum!

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  5. I've been meaning to make that one myself.

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