Savoury Corn Bread and Butter Pudding
I like bread and butter puddings but my husband and son don't...
I remember eating lots of bread and butter puddings when I was living in a town near London but I don't really bake and eat them much these days as I will be the only one eating them all. Not until now when I found this recipe...
This savoury form of bread and butter pudding is mostly adapted from this recipe found at Taste.com and it is a hit in our corn-loving family. Everything in this bread and butter pudding is in such a great balance. Taste-wise, it is cheesy and fantastic with no eggy taste at all. Texture-wise, the pudding is smooth, moist and not soaking wet at all.
"Mummy, we love your cooking! ... especially this one." - Hearing this makes me smile. No doubt at all that there is lots of thumbs up for this nice and easy corn dish.
Here is my version of recipe mostly adapted from Taste.com
Serves 3-4 depending on individual portion sizes
1 1/3 cup milk
1 bay leaf
1 clove
25g unsalted butter
about 250g corn kernels
2 tbs fresh thyme, roughly chopped
1 garlic clove, crushed
25g grated parmesan cheese
25g grated Gruyère cheese
50g grated mozzarella cheese
4 slices of about 2 cm thick white bread
(I used Maltose and Corn Square Toast Bread that I have previously baked)
2 eggs
salt and pepper to season
Place the milk in a saucepan with bay leaf and clove over medium heat until just scalding. Remove from the heat and set aside for 15 mins to infuse.
Preheat the oven to 190°C (or 170°C fan forced). Grease a 2-litre ovenproof dish. Melt the butter in a medium frying pan over low heat. Add garlic and cook for about 2-3 mins or until fragrant. Add corns and thyme and season with salt and pepper.
Combine the three cheeses.
Place a layer of bread slices on the base of the dish, cover with a layer of corn mixture and then the cheeses. Repeat to make another layer. Beat eggs into milk, then strain over the pudding. Allow to stand for 10 mins before baking in the oven for 35 mins or until crisp and golden.
Serve this and ready to be complimented by corn lovers.
Happy Baking
Please support me and like me at Facebook...
I remember eating lots of bread and butter puddings when I was living in a town near London but I don't really bake and eat them much these days as I will be the only one eating them all. Not until now when I found this recipe...
This savoury form of bread and butter pudding is mostly adapted from this recipe found at Taste.com and it is a hit in our corn-loving family. Everything in this bread and butter pudding is in such a great balance. Taste-wise, it is cheesy and fantastic with no eggy taste at all. Texture-wise, the pudding is smooth, moist and not soaking wet at all.
"Mummy, we love your cooking! ... especially this one." - Hearing this makes me smile. No doubt at all that there is lots of thumbs up for this nice and easy corn dish.
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| Our favourite corn bread and butter pudding |
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| All that I need to prepare to bake this |
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| Assemble them all... |
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| ... and bake! |
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| Can't wait to feast on these... |
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| Thumb up for corn! ... and corn bread and butter pudding! |
Here is my version of recipe mostly adapted from Taste.com
Serves 3-4 depending on individual portion sizes
1 1/3 cup milk
1 bay leaf
1 clove
25g unsalted butter
about 250g corn kernels
2 tbs fresh thyme, roughly chopped
1 garlic clove, crushed
25g grated parmesan cheese
25g grated Gruyère cheese
50g grated mozzarella cheese
4 slices of about 2 cm thick white bread
(I used Maltose and Corn Square Toast Bread that I have previously baked)
2 eggs
salt and pepper to season
Place the milk in a saucepan with bay leaf and clove over medium heat until just scalding. Remove from the heat and set aside for 15 mins to infuse.
Preheat the oven to 190°C (or 170°C fan forced). Grease a 2-litre ovenproof dish. Melt the butter in a medium frying pan over low heat. Add garlic and cook for about 2-3 mins or until fragrant. Add corns and thyme and season with salt and pepper.
Combine the three cheeses.
Place a layer of bread slices on the base of the dish, cover with a layer of corn mixture and then the cheeses. Repeat to make another layer. Beat eggs into milk, then strain over the pudding. Allow to stand for 10 mins before baking in the oven for 35 mins or until crisp and golden.
Serve this and ready to be complimented by corn lovers.
Happy Baking
Please support me and like me at Facebook...
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