Description
A creamy, comforting Cheesy Corn Pudding featuring fresh corn, shredded Asiago cheese, and a custard-soaked French bread base, baked to golden perfection. Perfect as a hearty side dish for family dinners or holiday meals.
Ingredients
Scale
Custard Mixture
- 1 ½ cups milk
- 1 cup whipping cream
- 3 large eggs
- ½ tsp salt
- ½ tsp black pepper
Main Ingredients
- 1 (12-oz) French bread loaf, cut into 1-inch cubes
- 4 cups fresh corn kernels
- 1 ½ cups shredded Asiago cheese
Instructions
- Prepare Custard and Bread: In a large bowl, whisk together milk, whipping cream, eggs, salt, and black pepper until fully combined. Add the cubed French bread, gently tossing to coat all pieces evenly. Let the mixture stand for 30 minutes to allow the bread to soak up the custard.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking.
- Combine and Transfer: Stir the fresh corn kernels and shredded Asiago cheese into the soaked bread mixture, ensuring everything is evenly distributed. Spoon the mixture into the prepared baking dish, spreading it out evenly.
- Bake: Place the dish in the preheated oven and bake for 45 minutes, or until the pudding is set in the center and the top is golden brown. Remove from oven and allow it to cool slightly before serving.
Notes
- Letting the bread soak in the custard ensures a creamy texture without being soggy.
- You can substitute Asiago cheese with Parmesan or sharp cheddar for a different flavor profile.
- Fresh corn is preferred, but frozen corn can be used if thawed and drained well.
- Allow the pudding to rest for about 10 minutes after baking to firm up for easier serving.
- For added flavor, consider folding in chopped herbs like chives or parsley before baking.
