CREAMED CORN BREAD PUDDING

Creamed Corn Bread Pudding image

Provided by Nancy Fuller

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

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4 tablespoons unsalted butter, plus more for buttering the casserole dish
1 loaf brioche bread, cut or torn into 1 1/2-inch pieces
2 stalks celery, diced
2 leeks, diced
Kosher salt and freshly ground black pepper
2 cups creamed corn
1 cup sour cream
4 large eggs

Steps:

Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.