The proof is in the pudding

Monday, August 13, 2007

There’s something very soothing and comforting about bread pudding for me.  It makes me think of Autumn when the temperatures are starting to cool down.  It’s probably not the first thing that comes to mind for good Summer food, but on days like last Saturday when we got a break from the heat and humidity it was just lovely - especially with the addition of fantastic, perfectly ripe local corn!

But best yet, nearly every ingredient in bread pudding can be found locally.  And if you don’t like corn, you could substitute just about any other vegetable.

1 Tbsp butter
1/2 medium onion, chopped
4 c. corn kernels
1/2 tsp paprika
salt and pepper
1/3 c. chopped basil
1 Tbsp dill
4 eggs
2 c. milk
5 c. cubed bread
3/4 c. grated sharp Cheddar
1/2 c. milk

Preheat oven to 375 degrees.

Heat butter in a skillet over med-high heat and saute onions, corn, and paprika for about four minutes.  Season with salt, pepper, basil, and dill.

Whisk eggs and milk and 1/2 tsp salt together.  Pour over bread.  Add in the corn mixture and cheese, stir to mix and then transfer to a buttered 3-qt casserole. Pour 1/2 c. milk over the bread pudding.

Bake for 45 minutes - the pudding will puff and get slightly browned.