Savory Corn Pudding with Basil

This is a delicious Sunday Supper. Serve it with a salad of Heirloom tomatoes, olive oil and salt.


  • 3 ears of fresh corn
  • 16 to 20 thick slices of dry bread, crusts removed
  • 4 cups milk
  • 4 eggs
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • 4 oz. Monterey Jack cheese, shredded
  • 1/2 cup shredded fresh basil
  • 1 Tbs. butter, cut into small bits
  • 2 oz. freshly grated Parmesan cheese


Place the bread in a single layer in a shallow dish. Pour the milk over the top. Let it soak until the bread has absorbed the milk and becomes soft, about 30 minutes. Press the bread slices to extract the milk. Measure the milk, you should have 1/2 cup milk left after squeezing. If not, make up the difference with additional milk as needed. Set the milk and bread aside.

While the bread is soaking, husk each ear of corn. With a sharp knife remove the kernels of corn. Then with the back of the knife, scrape any juices from the cob.

In a bowl beat together the eggs, salt, pepper and the 1/2 cup of milk until well blended.

Butter a 10-inch baking dish. Layer one-third of the bread in the prepared dish. Place a layer of corn on the bread layer and sprinkle with half of the Monterey Jack cheese and half the basil. Repeat with another layer of bread, the remaining corn, the remaining cheese and the remaining basil. Cover with the remaining bread. Dot with butter and sprinkle with the Parmesan cheese. Bake in a preheated 350 degree oven until the top is golden, about 35 minutes.