ONION BREAD PUDDING WITH CORN

Onion Bread Pudding With Corn image

Provided by Florence Fabricant

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup finely chopped onion
3 scallions, minced
1/2 Jalepeno pepper seeded and minced
Kernels stripped from four ears fresh corn
Salt and freshly ground black pepper
3 eggs, beaten
1 1/2 to 2 cups milk
1 small stale French bread, about 8 ounces, sliced thin

Steps:

Preheat oven to 350 degrees. Generously butter an eight-cup baking dish or casserole dish.
Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown. Stir in the corn. Season to taste with salt and pepper.
Mix eggs and milk together in a bowl. Add the bread slices and press gently until they become saturated with the eggs and milk.
Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread. Pour any remaining milk and eggs over the top and dot with remaining butter.
Bake about one hour, until lightly browned.