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Sweet Corn and Bacon Bread Pudding by Jo Wolf

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  • Sweet Corn and Bacon Bread Pudding by Jo Wolf

    Jo Wolf - Posted January 25, 2004 12:52 PM

    This would be great for either breakfast or brunch, or as a side dish with baked ham.

    Sweet Corn and Bacon Bread Pudding

    1 TBS butter
    4 slices thick-sliced bacon, chopped
    1/2 C yellow onion, diced
    1 1/2 C corn kernels
    2 C whipping cream
    5 eggs
    1 tsp salt
    1/4 tsp pepper
    dash Tobasco sauce
    1 C shredded Swiss or Cheddar cheese
    8 C french bread cut into cubes

    Butter a 2 Quart rectangular pan. Preheat oven to 350� F. In a pan, cook bacon over medium high heat, until crisp. Set aside. Remove all but 2 TBS bacon grease and add onions. Cook until translucent. Add corn and cook two minutes. Set aside. In a large mixing bowl, whip the cream and eggs together. Add salt, pepper and tobasco. Fold in the corn mixture, cheese, bacon, and bread cubes. All ow bread to absorb the liquid, resting about 5 minutes. Pour into baking pan and bake for 45 minutes or until golden brown. The pudding should be firm and the sides should taper inward.