Fresh Corn & Asiago Bread Pudding

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

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

  • 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.

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