Creamed Corn
Bread Pudding
google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be Social!
Meet Noreen!
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
INGREDIENTS
6 cups fresh bread, cubed
2 cups creamed corn, preferably homemade
1 cup sour cream
4 eggs
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon onion powder
4 tablespoons butter
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 degrees.
Butter a 9 x 13 casserole dish well.
Add bread cubes to the casserole, spread evenly and set aside.
Combine eggs, sour cream and creamed corn in a large bowl. Whisk well to combine.
Add seasonings and blend well to incorporate.
Pour the egg mixture over the bread cubes and if desired use a spatula to coat the bread with the custard. Be sure this is spread evenly in the baking dish.
Dot the top with butter.
Cover with aluminum foil
Bake for 30 minutes and then remove the foil and continue to bake for another 15 minutes.
Remove from oven. At this point your bread pudding should be puffy and golden.
Allow to rest for 10 minutes before serving.
ENJOY!
Noreen's Kitchen © ALL RIGHTS RESERVED.