BREAD PUDDING WITH SWEET CORN
Thanks to the Missouri Egg Council
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1 leek (white and light green part only, cut into semicircles)
3 cups frozen corn
6 cups milk
1/4 teaspoon ground nutmeg
1 tablespoon olive oil
2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
2 - 3 yellow summer squash, sliced 1/4" (3 cups)
4 tablespoons fresh cilantro, finely chopped, divided
5 large eggs
4 egg yolks
(1 pound) Italian bread, cut into 1" cubes
2 cups Romano cheese, freshly grated, divided
Preheat
oven to 350°. Place leek slices in a large bowl of cold water and let
sit for about 10 minutes to rid them of dirt and sand. Drain in a
colander and set aside. Heat olive oil in a large skillet over
medium-low heat. Add leeks, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cook stirring frequently until translucent, about 6 minutes. Add squash
and 3 tablespoons cilantro, cook until just tender, 6 minutes more. Add
corn and cook 3 minutes more. Remove from heat and set aside.
In a
large bowl, whisk together the eggs, yolks, milk, nutmeg, remaining
teaspoon salt and ¼ teaspoon pepper. Add bread cubes and let stand
until bread is soaked through to center about 10 minutes. Add
vegetables and 1/2 cup of cheese and mix well. Transfer into a 9 x
13-inch dish that has been coated with non-stick cooking spray.
Sprinkle with remaining cilantro and cheese. Bake until pudding is
puffed, set, and golden brown, 50 to 55 minutes. Serve immediately or
at room temperature.
Makes 10 - 12 Servings