1 (3/4-pound) loaf country-style bread (such as Pepperidge Farm Hearty Country White)
2 teaspoons butter
3 cups fresh corn kernels (about 6 ears)
3 garlic cloves, minced
3 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded sharp white cheddar cheese
How to Make It
Preheat oven to 300°.
Trim crust from bread; discard crust. Cut bread into 2-inch cubes. Place bread cubes on a baking sheet. Bake at 300° for 30 minutes or until bread is toasted, turning occasionally.
Increase oven temperature to 425°.
Heat butter in a large nonstick skillet over medium-high heat. Add corn and garlic to pan; cook 4 minutes or until lightly browned, stirring occasionally. Combine milk, egg substitute, salt, and black pepper in a large bowl, stirring with a whisk.
Add corn mixture and cheese to milk mixture, and stir to combine. Fold in the bread cubes.
Pour corn mixture into a 2-quart baking dish coated with cooking spray; let stand 10 minutes. Bake at 425° for 40 minutes or until puffed and set.