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Receta Fresh Corn and Asiago Cheese Bread Pudding
by Steve Iler

Fresh Corn and Asiago Cheese Bread Pudding

OK, there are some gut bomb ingredients here, but put aside the diet for now. Besides, you look great and you could stand to put a little meat on your bones. I think you’ll like this enough to call it your secret when friends ask for the recipe.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Va Bien Con: BBQ, Ham, Pork

Ingredientes

  • 1 ½ cups milk
  • 1 ¼ cups whipping cream, divided
  • 3 large eggs
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne (or more)
  • 1 loaf (12 ounces) French bread, cut into 1-inch cubes (8 cups)
  • 4 cups fresh corn kernels
  • 1 ½ cups (6 ounces) Asiago cheese, plus more for top
  • ½ cup chopped fresh basil

Direcciones

  1. Preheat oven to 375°. Whisk together milk, 1 cup of whipping cream, eggs, salt, pepper, and cayenne in a large bowl. Add bread, tossing to coat. Let stand 30 minutes.
  2. Stir in corn, cheese, and basil into bread mixture; spoon into a well-buttered 13″ x 9″ baking dish. Top evenly with remaining 1/4 cup whipping cream and, if desired, some additional shredded cheese. If mixture seems a bit dry, top with a bit more than the ¼ cup of cream. Bake for 35 – 45 minutes or until set and golden brown.