Savory Corn and Bacon Bread Pudding

By cindygwest

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

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.