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We left for a week's vacation on Friday, and were dutifully trying to eat through all the perishables in the fridge all week. Friday came and we still had eggs, bread, cheese and milk left - plus some basil and a zucchini - so I grabbed a can of corn and created this savory bread pudding. The best part is when we get home we'll have this yummy dish in the freezer ready to heat and eat.
156
103.59375
156
103.59375

Corn Basil Bread Pudding

August 11, 2013

30 min or less active, main, side, summer

We left for a week's vacation on Friday, and were dutifully trying to eat through all the perishables in the fridge all week. Friday came and we still had eggs, bread, cheese and milk left - plus some basil and a zucchini - so I grabbed a can of corn and created this savory bread pudding. The best part is when we get home we'll have this yummy dish in the freezer ready to heat and eat.
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Information

Servings:
Time: About 75 minutes total; 20 minutes active
Price: About $8.80 total; $1.50 per serving
Nutrition (per serving):
Calories: 355.2
Protein: 17.3g
Fat: 16.1g
Saturated fat: 6.8g
Carbohydrates: 36.8g
Fiber: 2.2g
Sodium: 554.5mg
Cholesterol: 198.3mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 zucchini, chopped
  • 15 oz corn (not creamed), drained, or 2 ears, kernels cut off
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 cup basil, chopped
  • 8 oz bread, cubed and toasted
  • 1 1/2 cup milk
  • 5 eggs
  • 4 oz sharp cheddar cheese, grated

Preparation

  1. Preheat oven to 350 degrees.
  2. Heat EVOO in a large skillet over medium heat. Saute onion and garlic for 5 minutes. Add zucchini, corn, black pepper, salt and read pepper, and cook another 5 minutes. Remove from heat, stir in basil and set aside.
  3. Spray a 9 x 13 casserole dish with cooking spray and spread the toasted bread cubes evenly in the dish. Whisk together the milk and eggs, and pour over bread.
  4. Spread vegetable mixture evenly over top, then sprinkle cheese on. Bake 40 minutes until eggs are set. Let cool 5 minutes before serving, or cool to room temperature, cut, wrap and freeze.

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