fresh corn and asiago cheese bread pudding

I don't like bread.  I said it.  It is out there and my friends think it is beyond weird.  Bread basket I am not interested in you unless there are warm corn muffins under your napkin veil.  I don't remember a time in my life when I liked bread.  I use to tell my mom it hurt my teeth to get out of eating it.  People often say I wish I didn't like bread.  Well my dislike for bread is easily filled with quick breads, muffins, cakes, and brownies.  Don't worry I get my share of carbs people.  As I get older and more adventurous in the kitchen with an expanding palate I am making some exceptions for my ban on bread.  I have found if you cut bread into small cubes, soak it in whole milk and heavy cream, and toss in some fresh sweet corn and asiago cheese then bake it I am a fan.  This is a great summer side dish to go along with grilled meats.  It is decadent but, if you serve it with a grilled lean protein and vegetables it feels ok to indulge.  Oh boy did we indulge!

fresh corn and asiago cheese bread pudding

adapted: southern living

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded asiago cheese

Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat.  Stir corn and cheese into bread mixture.   Cover and refrigerate for at least 1 hour. 
  
Preheat oven to 375°. Spoon chilled mixture into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.