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 and Asiago Bread Pudding
- 1 ½ cups milk
- 1 cup whipping cream
- 3 large eggs
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
- 4 cups fresh corn kernels
- 1 ½ 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.