I am enamored with bread pudding recipes. I collect them, in fact, but I’ve never made one until today. Most of the recipes are sweet so it seems strange (even to me!) that the first bread pudding I would make would be savory.

I adore Asiago cheese. It wins hands down if it’s on a menu or, apparently, in a recipe.  This recipe did not disappoint.

First you’ll want to cut your French bread loaf into 1-inch cubes.

Put milk, whipping cream, eggs, salt and pepper in a large bowl.

Whisk together.

Add bread, tossing to coat. Let stand for 30 minutes.

Preheat your oven to 375 degrees F.  Stir the corn and cheese into the bread mixture.

Butter a 9 x 13” baking dish.

Spoon mixture into prepared dish.

Bake for 45 minutes or until set and golden brown.

I served this bread pudding as a side dish with roast chicken and green beans. I’m sure you will agree, it is Mmmm FABU!

Corn and Asiago Cheese Bread Pudding

Ingredients:

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded Asiago cheese

Preparation:

1. Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat. Let stand 30 minutes.

2. Preheat oven to 375°. Stir corn and cheese into bread mixture; spoon into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.

Lauri Rottmayer is the author of the FABU Highway. When she’s not traveling the Highway, Lauri directs The Mrs. Oklahoma International Pageant, a competition for married Oklahoma women from ages 21-56.

You can visit Lauri’s websites at www.FABUHighway.com andwww.TheMrsOklahomaPageant.com.

Tags: asiago cheese, bread pudding, corn, Eggs