4 LARGE eggs
1 cup WHOLE milk
1-15 ½ ounce cream style corn
1 can white shoepeg corn, drained well
5 slices day old STALE or toasted sourdough bread without crusts
½ cup sugar
1-2 tablespoons butter, thinly sliced or cubed small

  • Grease a 9×9 baking dish. Set aside.
  • Preheat oven to 350°.
  • Whisk together the eggs and milk.
  • Add the corn and sugar, blending well.
  • Cut the bread into ½ inch cubes.
  • Arrange bread cubes in the bottom of the baking dish.
  • Pour corn mixtures over bread cubes.
  • Dot with butter.
  • Bake uncovered 60 minutes, until toothpick comes out clean.

NOTE:  When I prepared this tonight I didn’t realize we were out of sourdough so I use a rye with caraway seeds that actually added some seriously GREAT flavor.

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