White Bread Corn Pudding


"My sister gave me this recipe. It is easy to make; you can make it as bad for you (use white bread and cream!) or good for you (whole grain bread, soy milk, nonfat milk, or nonfat sour cream, and reduce whole eggs to two and use two egg whites, and half the butter)."
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1 h 15 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Place bread cubes in the prepared baking dish.
  3. Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
  4. Bake in the preheated oven until pudding is set in the middle, about 1 hour.



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