Savory Corn And Bacon Bread Pudding #rsc

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 4 tablespoons olive oil, divided
• 2 cups cubed french baguettes (1 inch cubes)
• 1 (1 ounce) package hidden valley® original ranch® dressing and seasoning mix
• 2 tablespoons finely chopped shallots
• 1 cup corn (fresh or frozen)
• 6 slices bacon, cooked and rough chop
• 3 large eggs
• 2 cups half-and-half cream
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 teaspoon hot sauce (preferably red hot)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup panko breadcrumbs
• 1/3 cup parmesan cheese, grated
• 1/2 teaspoon lemon zest
• 3 sprigs fresh thyme, leaves removed and chopped

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large skillet over medium heat, heat 2 tablespoons oil. add bread cubes; stir to coat. sprinkle with 1 tablespoons of hidden valley original ranch seasoning. cook and stir until bread begins to lightly brown. remove from heat; transfer to a small bowl and set aside.
• 3 to the same skillet, heat the remaining oil over medium heat. add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). add corn and bacon. cook 3 minutes longer. remove to a small bowl to cool.
• 4 in a large bowl, whisk eggs, cream and 1 tablespoons hidden valley original ranch seasoning until combined. stir in cheese, hot sauce, salt and pepper. gently fold in corn mixture and reserved bread cubes. let stand for 3 minutes. spoon into a 1-1/2 quart greased baking dish. in a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 t. of hidden valley original ranch seasoning, lemon zest and thyme. set aside.
• 5 bake, uncovered, for 20 minutes. sprinkle with topping. bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. serve warm.