Cajun French: la poutine (la poo-teen) – pudding
Any leftover or stale bread we have is frozen for later use as breadcrumbs or pudding. Having accumulated various types of bread we decided to make pudding. After sorting the bread which included whole wheat, French corn bread, cranberry and walnut, and sundried tomato and garlic, we realized it was not suitable to cook with fruit. Wanting to use all the bread we decided to make a vegetable pudding. It is great as a side dish or with eggs for breakfast.
This is not the usual corn pudding recipe. Give it a try for something different with corn.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 8 cups bread
- 4 cups almond milk
- ½ cup natural applesauce, unsweetened
- 1 cup Splenda
- 4 eggs, slightly beaten
- ¼ tsp salt
- 1 tsp vanilla
- 1 ½ cups whole kernel corn
- 1/3 cup Creole red onion
- 1/3 cup red bell pepper
- 1/3 cup yellow bell pepper
- Olive oil
Cut bread in chunks and place in large bowl.
Scald milk and pour over bread. Cool.
In a separate bowl, whisk applesauce, Splenda, eggs, salt and vanilla, combining well.
Add mixture to cooled bread and milk.
Heat a greased skillet to medium. Sauté vegetables until just tender.
Add vegetables to bread mixture and blend well.
Place in a greased two quart casserole.
Place casserole in pan of hot water (1” deep) and bake at 350 for one hour or until a knife inserted in pudding comes out clean.
Use either fresh or canned corn. If can is used, drain well.
The pudding can also be baked in 3-4 quart casserole .
