White Bread Corn Pudding

Name: White Bread Corn Pudding recipe
Prep time: 15 min
Cook time: 1 h
Yield: 6 servings
Cuisine: Global
Ingredients: 5 slices day-old bread, crusts discarded and bread cubed; 1 (15 ounce) can cream-style corn; 1 cup milk; 4 eggs; ¼ cup white sugar, or to taste; ¼ cup butter, melted

by Jules Bertrand 1 year ago

1 (1)

1 hour

281.3 kcal

35.6 g carbs

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Description

My sister gave me this recipe. It is easy to make; you can make it as bad for you (use white bread and cream!) or good for you (whole grain bread, soy milk, nonfat milk, or nonfat sour cream, and reduce whole eggs to two and use two egg whites, and half the butter).

Ingredients

5 slices day-old bread, crusts discarded and bread cubed
1 (15 ounce) can cream-style corn
1 cup milk
4 eggs
¼ cup white sugar, or to taste
¼ cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. Place bread cubes in the prepared baking dish.
3. Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
4. Bake in the preheated oven until pudding is set in the middle, about 1 hour.

Nutrition Facts

serving: 6 servings

calories: 281.3 kcal

carbohydrates: 35.6 g

protein: 8.6 g

saturated fat: 6.6 g

cholesterol: 147.6 mg

sodium: 488.6 mg

fiber: 1.5 g

sugar: 14 g