Savory Bread Pudding with Corn, Ham and Pepper Jack Cheese

This wonderful take on dressing is perfect for a delicious Holiday dinner.



  • 2 tablespoons (30 ml) butter 
  • 1 1/2 cups (360 ml) cooked corn 
  • 1 1/2 cups (360 ml) cooked ham, diced 
  • 3/4 cups (180 ml) scallions, thinly sliced 
  • clove garlic, minced 
  • 1 teaspoon (5 ml) Big Green Egg Sweet & Smoky Seasoning 
  • large eggs 
  • 2 cups (480 ml) half-and-half 
  • 4 oz. (114 g) pepper jack cheese, cut into 1/2 inch (1 cm) cubes 
  • 1/4 cups (60 ml) chopped fresh basil leaves 
  • 1/2 teaspoons (2.5 ml) salt 
  • 1 teaspoon (5 ml) black pepper 
  • 1 cup (240 ml) prepared cornbread stuffing, cut into 3/4 inch (2 cm) cubes 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set the EGG up for indirect cooking with the convEGGtor at 350˚F/177˚C.

Step 2

Melt the butter in a Big Green Egg 10.5 cast iron skillet. Add the corn, ham, scallions, garlic, and Sweet & Smoky Seasoning. Cook, stirring occasionally, until the scallions are soft.

Step 3

Lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt and pepper.

Step 4

Carefully remove the skillet from the EGG. Stir the cornbread stuffing into the skillet. Pour the egg mixture on top of the stuffing and stir carefully to distribute all the ingredients evenly.

Step 5

Place the skillet back in the Big Green Egg and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Step 6

Serves 4-6

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