Hot, hearty and cheesy, this pleasing pudding really hits the spot on a cool evening.
Servings: Serves 6–8
Ingredients 4 slices white bread , crusts removed1 tablespoon extra-virgin olive oil1 teaspoon minced garlic6 ears corn , kernels removed1 onion , chopped1/2 cup milk5 eggs , slightly beaten1 cup heavy cream1 tablespoon salt2 cups (8 ounces) grated cheddar cheese1/4 cup chopped chives
Preheat oven to 325°. In a food processor, pulse bread until large crumbs form. In baking dish, combine bread crumbs, olive oil and garlic, then bake 7 to 12 minutes, until golden and slightly crisp. Remove and let cool.
Butter a 3-quart baking dish; set aside. In a large saucepan, combine corn, onion and milk. Bring to a boil, reduce heat, and simmer 5 minutes.
Remove from heat. Add eggs, cream, salt, 1 1/2 cups cheese, and chives. Stir well and pour into dish; bake 30 minutes. Add bread crumbs and remaining 1/2 cup cheese; continue baking 20 to 25 minutes, or until a knife inserted in middle comes out clean. Serve hot.