Corn and Pepper Pudding
When I cooked at Restaurant Jasper in Boston in the late 1980s, Chef Jasper White used to make a luscious bread and corn pudding as an appetizer. Here, I've added a Southwestern touch.
INGREDIENTS | SERVES 6
- 2 tablespoons unsalted butter, melted
- 3 cups cubed bread, about ½-inch dice
- 3 poblano or bell peppers, roasted and peeled, and then diced
- 6 ears sweet corn, shucked, kernels cut off with a knife (about 3 cups)
- ¼ cup chopped chives
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 eggs
- 2 cups milk
- ¾ cup shredded jalapeño pepper jack cheese
Heat oven to 350 degrees. Combine the melted butter and bread cubes; bake in a single layer until lightly browned, about 10 minutes.
In a mixing bowl, combine the roasted peppers, corn, chives, bread cubes, salt, and pepper. Transfer to a buttered 8″ × 11″ baking dish.
Whisk together the eggs and milk; pour over bread mixture. Allow to sit for 10 minutes, to let the bread absorb the custard; top with the shredded cheese. Bake until set in the center, and lightly browned on top, about 1 hour.