Ingredients

• 4 tablespoons unsalted butter, plus more for buttering the casserole dish
• 1 loaf brioche bread, cut or torn into 1 1/2-inch pieces
• 2 stalks celery, diced
• 2 leeks, diced
• Kosher salt and freshly ground black pepper
• 2 cups creamed corn
• 1 cup sour cream
• 4 large eggs

Browse by ingredient

Instructions

1. Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.
2. Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.
3. Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.
4. Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.