I recently ran across a recipe from Nancy Fuller for creamed corn bread pudding and decided I needed to give it a try. It is very similar to a side dish my grandma use to make that called for creamed corn, corn bread and paprika. So, I mixed the two recipes and created something like a jalapeño popper – brioche – creamy corn – savory bread pudding.

Admittedly, it needs a different and shorter name! It’s a casserole, right?

baking dish of creamed corn bread pudding

Savory bread pudding – casserole – is perfect to feed a crowd or to serve at a holiday meal. It is similar to dressing (and stuffing), but has a fluffier and creamier texture that some folks might prefer.

This particular recipe is even good for breakfast. Don’t ask me how I know that – I’m sure you can guess.

Ingredients

To be honest, I simply added a few ingredients to Nancy Fuller’s recipe to see if I could concoct something that was a combination of a few favorite dishes.

Here’s the list:

Bacon fat and butter
Celery, leeks, jalapeño peppers
Salt, fresh cracked black pepper, smoky paprika
Sour cream and cream cheese
Eggs
Creamed corn
Brioche loaf from the bread section of our grocery store

Serving of creamed corn bread pudding on a blue plate

Variations

What I love most about savory bread puddings is how you can change them to your liking. The creamed corn in this recipe adds to the creaminess, but frozen corn can be used instead.

Make it less spicy – remove the jalapeño and use green or red bell peppers instead. If you want a bit of heat, substitute a can of green chilis.
Ooey gooey – add 1 cup of your favorite shredded cheese to the mix before baking or sprinkle it on top in the last 5 minutes of baking – or both!

Substitutions

Lactose intolerant – Lactose free sour cream and cream cheese can replace the regular. Plain Greek yogurt and Greek cream cheese are good replacements and may be easier to digest.
Low fat: Neufchatel cheese is similar to cream cheese, but lower in fat. A reduced fat version of sour cream can be used. I do not recommend fat free dairy (for much of anything, really!).
Bread type: I like the brioche in this recipe because it is very “eggy” and has lot of butter, which makes it very rich. If you find this recipe too rich for your own liking, try a good quality rustic white bread or challah.
Stale or toasted: I tend to use stale bread, but if you use a fresh loaf, you can toast the bread cubes in the oven for about 10 minutes at 350°F. Another trick is to leave bread cubes out over night (covered, of courses) so they go stale.
Veggie options: Use green onions or sweet onions instead of leeks. If you prefer a less pungent onion flavor, opt for shallots in combination with onions.

Storage and Reheating

You can make this ahead, cover and refrigerate, and bake the next day. Store leftovers in airtight containers in the refrigerator for up to a week.

I microwave single servings of this dish to reheat it and have no issues – a quick 30 to 60 seconds is all you need. If you are reheating a large amount, remove the baking dish from the refrigerator and let come to room temperature. Reheat, covered, on a low oven – 325°F to 350°F – for 10 to 20 minutes.