Recipe courtesy of Dave Lieberman
Print
Sourdough and Corn Pudding
Total:
1 hr 5 min
Prep:
10 min
Cook:
55 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
10 min
Cook:
55 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 3 cups half-and-half
  • 2 eggs
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 25 grinds black pepper
  • 2 sourdough loaves, torn into bite size chunks (about 1 pound)
  • 1/2 stick butter
  • 1 large onion, finely diced
  • 1 cup stalks celery, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock, low sodium, free range, warm or room temperature
  • 6 (15-ounce) cans corn, drained

Directions

Preheat oven to 350 degrees F.

In the largest bowl you have, whisk together half-and-half, eggs, sugar, salt and pepper. Tear up bread into small pieces. Soak bread in half-and-half mixture. Meanwhile, melt butter in large skillet. Sweat onions and celery until soft, about 10 minutes, then stir in flour and cook until pasty, gradually whisk in chicken stock. Cook until thickened. Add corn and cook until corn is heated through. Toss corn mixture together with the soaked bread. Pour into greased 13 by 9-inch pan. Bake for 45 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Corn Dogs

Recipe courtesy of Tiffani Thiessen

Banana Pudding

Recipe courtesy of Tiffani Thiessen

Apple Bread Pudding

Recipe courtesy of Michael Symon

Corn Cookies

Recipe courtesy of Christina Tosi

Colorful Corn Salad

Recipe courtesy of Tiffani Thiessen

Mango Rice Pudding

Recipe courtesy of Roger Mooking

Creamy Corn Hush Puppies

Recipe courtesy of Nealey Dozier

Tres Leches Bread Pudding

Recipe courtesy of Kelsey Nixon

Trending Videos

Brunch Bonanza

So Much Pretty Food Here