Cheesy Corn Pudding
Cheesy Corn Pudding is a creamy, custardy side with sweet bursts of corn and savory melted Asiago cheese. This easy weeknight dinner friendly bake combines soft bread cubes with a rich milk and cream custard for a comforting texture that holds up on holiday tables. Make it for gatherings when you want a simple, crowd pleasing dish that feels elevated.
Equipment
- Mixing Bowls
- 9x13-inch Baking Dish
- Rotary Cheese Grater
- Chef Knives
- Cutting Board
Ingredients
- 1 1/2 cups milk Combine with other dairy and eggs to create a rich, custard-like base that soaks into the bread cubes and binds the pudding together; warms gently to meld flavors and provide moisture.
- 1 cup whipping cream Add to enrich the custard mixture with extra fat and silkiness, creating a creamier texture and helping the pudding set without becoming rubbery.
- 3 large eggs Whisk thoroughly to thicken and emulsify the milk and cream, providing structure and a tender, custardy interior while helping the pudding hold its shape when baked.
- 1/2 tsp salt Season the custard lightly to enhance overall flavor balance; brings out the sweetness of the corn and the savory notes of cheese without overpowering other ingredients.
- 1/2 tsp black pepper Season sparingly to provide a mild heat and depth, complementing the creamy custard and sweet corn while brightening the overall savory profile.
- 1 (12-oz) French bread loaf, cut into 1-inch cubes Provide bulk and absorb the custard, becoming soft and slightly crisp at the edges when baked; contribute texture and a rustic element that transforms the casserole into a comforting bread pudding.
- 4 cups fresh corn kernels Contribute sweetness, moisture, and a tender pop throughout the pudding; when combined with custard and baking heat, kernels soften and release flavor that complements the cheese.
- 1 1/2 cups shredded Asiago cheese Melt into the warm custard to deliver sharp, nutty, and salty flavor; helps bind the mixture, adds savory richness, and forms a golden, slightly crisp top when baked.
Instructions
- Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat. Let stand 30 minutes.: As the custard flavors mingle, you will notice the aroma of milk , whipping cream , and cracked black pepper lift gently from the bowl, promising a creamy interior. The reason this resting matters is that the cubed French bread loaf needs time to absorb the custard fully so that the final texture is uniformly moist and not spotty or soupy. While you wait, the bread will soften and swell, which is normal; if you skip this, the centers of the bread cubes can remain dry and undermine the custard balance. A common mistake here is rushing to bake before the bread has absorbed the liquid, which results in uneven texture. If your kitchen is cool, you may want to cover the bowl to keep the surface from forming a skin.
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.: You will sense a small shift when the oven starts to warm, the air becoming dry and carrying a hint of warmth. Preheating ensures that when the pudding goes into the oven it begins to set immediately around the edges, preventing the custard from lingering too long in a scramble like state. Using a 9×13 inch baking dish produces an even depth so the center and edges finish together; a much deeper or shallower dish alters bake time. A frequent error is not preheating, which can lengthen baking and affect texture, so always let the oven reach the correct temperature first.
- Stir corn and cheese into the bread mixture; spoon into the prepared pan.: The moment you fold in the corn and shredded Asiago cheese , the mix takes on contrast, the kernels popping visually and the cheese threading through in ribbons. Stir gently so the bread pieces do not break down; you want the kernels and cheese distributed evenly for consistent bites. Spoon the mixture into the sprayed pan so the custard settles into an even layer. A potential slip up is over stirring which can make the bread paste like, so handle the mixture with a light touch.
- Bake for 45 minutes or until set and golden brown.: During baking you will watch the top change from pale to a warm golden hue, and you may catch the faint waft of toasty bread and melted cheese. The center should be set so that it jiggles slightly but does not look wet, and a knife inserted near the center should come out mostly clean. This final bake transforms the custard from liquid to a tender, sliceable pudding; the timing is designed to give a browned top while ensuring a creamy interior. Over baking can dry it out, so if the edges are browned early, tent lightly with foil. A common mistake is removing it too soon, when the center is still loose, so allow a few minutes of carryover set once out of the oven.
Notes
- Cheese swap: Try a milder aged cheese if you prefer a subtler savory note, but keep the 1 1/2 cups amount to maintain melt and texture.
- Cream adjustment: Use slightly less whipping cream and a touch more milk for a lighter custard while keeping the same overall liquid volume.
- Bread options: Slightly stale crusty loaves work best, and if you want firmer bites, toast the cubes lightly before soaking.
- Make ahead: Assemble and refrigerate overnight, then bake from chilled; this eases morning or event day prep without sacrificing quality.
- Freezing: Fully assemble and wrap tightly, freeze up to three months, then thaw thoroughly before baking to ensure even cooking.