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Gallery Recipe Summary Servings: 12

Ingredients Ingredient Checklist 1 leek, white and light green parts only, cut into semicircles 6 ears fresh corn 6 cups milk 1/4 teaspoon freshly ground nutmeg 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon freshly ground pepper 2 medium yellow summer squash, cut into 1/4-inch-thick semicircles (3 cups) 3 tablespoons finely chopped fresh sage 5 large eggs 4 large egg yolks 1 1-pound loaf Italian-style semolina bread, cut into 1-inch cubes 2 cups freshly grated pecorino cheese 1 tablespoon unsalted butter

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 1 leek, white and light green parts only, cut into semicircles 6 ears fresh corn 6 cups milk 1/4 teaspoon freshly ground nutmeg 1 tablespoon olive oil 2 teaspoons salt 1/2 teaspoon freshly ground pepper 2 medium yellow summer squash, cut into 1/4-inch-thick semicircles (3 cups) 3 tablespoons finely chopped fresh sage 5 large eggs 4 large egg yolks 1 1-pound loaf Italian-style semolina bread, cut into 1-inch cubes 2 cups freshly grated pecorino cheese 1 tablespoon unsalted butter

Directions

Heat oven to 350 degrees. Place sliced leeks in a large bowl of cold water and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of water, drain in a colander, and set aside.

Use a sharp knife to remove kernels from ears of corn and set aside (there should be about 3 cups of kernels). Place corncobs in a medium saucepan. Add milk and nutmeg and bring to a simmer over medium-high heat. Remove from heat, cover, and steep for 30 minutes. Remove corncobs from milk, scraping them with a knife to extract as much flavor as possible. Discard cobs and set milk aside.

Heat olive oil in a large skillet over medium-low heat. Add leeks, 1 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until translucent, about 10 minutes. Add squash and 2 tablespoons sage and cook until just tender, 7 to 8 minutes more. Add corn and cook about 3 minutes more. Remove from heat and set aside.

In a large bowl, whisk together the warm milk, eggs, egg yolks, and remaining teaspoon salt and 1/4 teaspoon pepper. Add bread cubes and let stand until bread is soaked to the center, about 10 minutes. Add vegetables and 1 cup cheese and mix well.

Butter a 9-by-13 inch baking dish and transfer bread-and-vegetable mixture to the dish. Sprinkle with remaining tablespoon of sage and cup of cheese.

Bake until pudding is puffed, set, and golden brown, 45 minutes to 1 hour. Serve immediately or at room temperature.

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All Reviews for Bread Pudding with Corn

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All Reviews for Bread Pudding with Corn

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest