Corn and Tomato Bread Pudding
Transform your weeknight dinner routine with this irresistibly savory Corn and Tomato Bread Pudding, a modern twist on classic comfort food. Featuring cubes of golden, toasted stale bread, sweet bursts of cherry tomatoes, and caramelized corn kernels, this dish is bound together with a rich and creamy custard mixture infused with garlic and fresh basil. Cheddar cheese melts into every bite, delivering a perfectly gooey texture that pairs beautifully with the crisp, golden crust on top. Ready in just over an hour, this recipe is the ideal make-ahead option for brunch, lunch, or dinner, and it’s a delightful way to repurpose leftover bread. Serve it as a hearty vegetarian main or alongside a crisp green salad for a well-rounded meal that’s as tasty as it is satisfying. Perfect for any season, this bread pudding celebrates pantry staples and fresh ingredients alike!
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Recipe Information
Ingredients
- 8 cups stale bread (such as baguette or sourdough)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1.5 cups cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 4 large eggs
- 2.5 cups whole milk
- 0.5 cup heavy cream
- 2 cloves garlic, minced
- 0.25 cup fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter (to grease the baking dish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter and set aside.
Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.
In a large skillet, heat the olive oil over medium heat. Add the corn kernels and cook for 2-3 minutes, stirring occasionally, until lightly golden. Remove from heat and set aside.
Add the cooked corn, cherry tomatoes, and shredded cheddar cheese to the bowl with the bread cubes. Toss gently to combine.
In a separate bowl, whisk together the eggs, milk, heavy cream, minced garlic, basil, salt, and black pepper until well combined.
Pour the egg mixture evenly over the bread mixture in the bowl. Gently fold everything together to ensure the bread is evenly coated. Let sit for 10 minutes to allow the bread to soak up the liquid.
Transfer the mixture to the prepared baking dish and spread it out in an even layer. Press down lightly to compact the pudding.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with additional basil if desired.
Nutrition Facts
Calories |
7140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 13720 mg | 597% | |
| Total Carbohydrate | 1122.5 g | 408% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 101.0 g | ||
| Protein | 249.9 g | 500% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 2308 mg | 178% | |
| Iron | 49.2 mg | 273% | |
| Potassium | 5362 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
