Fresh Corn Bread Pudding

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 1 cup egg substitute 
• 3 cups milk fat-free
• 3 cups corn kernels fresh ( 6 ears)
• 3  garlic cloves minced
• 1 teaspoon salt 
• 5 ounces sharp cheddar cheese shredded white
• 0.8 pound bread white hearty country-style (such as Pepperidge Farm Country )

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 30
2. Trim crust from bread; discard crust.
3. Cut bread into 2-inch cubes.
4. Place bread cubes on a baking sheet.
5. Bake at 300 for 30 minutes or until bread is toasted, turning occasionally.
6. Increase oven temperature to 42
7. Heat butter in a large nonstick skillet over medium-high heat.
8. Add corn and garlic to pan; cook 4 minutes or until lightly browned, stirring occasionally.
9. Combine milk, egg substitute, salt, and black pepper in a large bowl, stirring with a whisk.
10. Add corn mixture and cheese to milk mixture, and stir to combine. Fold in the bread cubes.
11. Pour corn mixture into a 2-quart baking dish coated with cooking spray; let stand 10 minutes.
12. Bake at 425 for 40 minutes or until puffed and set.