Savory Corn and Goat Cheese Bread Pudding

Goat cheese is a pure white goat's-milk cheese with a tart flavor. Store it, tightly wrapped, in the refrigerator for up to 2 weeks.

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Ingredients:

• 2 tablespoons olive oil
• 1 large shallot, minced
• 1/4 cup finely chopped red bell pepper
• 2 cups fresh or frozen corn
• 1 tablespoon snipped fresh thyme
• 6 ounces semi-soft goat cheese (chevre), cut into cubes
• 2 1/4 cups stale French bread cubes
• 2 cups half-and-half or light cream
• 2 beaten eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Method

Preheat oven to 300 degrees. Spray a 1 1/2 quart casserole dish or baking pan with nonstick cooking spray; set aside. In a skillet cook shallot and bell pepper in hot olive oil over medium heat about 2 minutes or until tender. Stir in corn and thyme. Remove from heat. Place goat cheese and bread cubes in a large bowl; fold in corn mixture. Whisk together half-and-half, eggs, salt, pepper, and nutmeg; fold into corn mixture. Transfer to prepared casserole. Bake about 1 1/4 hours or until set and golden brown.

Notes: Great served with roasted chicken!

Number of servings: 6

Submitted By: wzj8xw
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