Onion Bread Pudding With Corn – a delicious recipe with butter, onion, scallions, Jalepeno pepper, corn, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Generously butter an eight-cup baking dish or casserole dish.
3
Melt one tablespoon butter in a skillet, add onion, scallions and Jalepeno pepper and saute until soft but not brown.
4
Stir in the corn.
5
Season to taste with salt and pepper.
6
Mix eggs and milk together in a bowl.
7
Add the bread slices and press gently until they become saturated with the eggs and milk.
8
Line the bottom of the baking dish with some of the bread slices, scatter some of the vegetable mixture over them and repeat layers, ending with bread.
9
Pour any remaining milk and eggs over the top and dot with remaining butter.
10
Bake about one hour, until lightly browned.
233
kcal
Calories
17
g
Fat
9
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup finely chopped onion, 3 scallions, minced, 1/2 Jalepeno pepper seeded and minced, and more.
Yes, Onion Bread Pudding With Corn falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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