Savory Corn and Bacon Bread Pudding
By cindygwest
Rate this recipe
4/5
(1 Votes)
Ingredients
- 10 slices bacon, chopped
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 1/2 cup finely chopped onion
- 2 cups frozen corn, thawed and drained
- 1 1/2 t. dried thyme
- 1/2 to 1 t. salt
- Freshly ground black pepper
- 4 eggs, beaten lightly
- 2 cups half and half
- 6 cups 3/4 inch cubes of French Demi baguette
Details
Servings 8
Preparation
Step 1
In large skillet over medium heat, cook bacon until crisp. With slotted spoon, remove bacon and drain on paper towels; reserve drippings. In same skillet, heat 1 T. of bacon drippings. Add bell peppers and onions; cook stirring often until softened, about 3 to 4 minutes. Add corn, thyme, salt and pepper; cook stirring often for 3 minutes. Cool slightly.
In large bowl, whisk together eggs and half-and-half. Add bread cubes, corn mixture and cooked bacon; toss until well mixed. Place in 8-inch square baking dish that has been lightly coated with no-stick cooking spray Bake in 350 degree oven until center is set and top is lightly browned, about 45 minutes. Serve warm.
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