Onion Bread Pudding With Corn

Name: Onion Bread Pudding With Corn
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 - 8 servings
Ingredients: 3 tablespoons butter; 1 cup finely chopped onion; 3 scallions, minced; 1/2 Jalepeno pepper seeded and minced; Kernels stripped from four ears fresh corn; Salt and freshly ground black pepper; 3 eggs, beaten; 1 1/2 to 2 cups milk; 1 small stale French bread, about 8 ounces, sliced thin

By Florence Fabricant

Updated Oct. 12, 2023

Total Time: 1 hour 30 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD; Some Variations on the Traditional Thanksgiving Menu

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 - 8 servings

3tablespoons butter
1cup finely chopped onion
3scallions, minced
½Jalepeno pepper seeded and minced
Kernels stripped from four ears fresh corn
Salt and freshly ground black pepper
3eggs, beaten
1½ to 2cups milk
1small stale French bread, about 8 ounces, sliced thin

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
Step 2
Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
Step 3
Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
Step 4
Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
Step 5
Bake about one hour, until lightly browned.