Corn Custard Pudding

3 eggs 3
375 ml corn kernels 1 1/2 cup
250 ml light cream 1 cup
250 ml swiss cheese, shredded 1 cup
125 ml green onion, chopped 1/2 cup
50 ml sweet red oeooer, chopped 1/4 cup
50 ml all purpose flour 1/4 cup
5 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
125 ml dry bread crumbs 1/2 cup
25 ml butter, melted 2 tbsp

In a large bowl; whisk eggs. Stir in corn, cream, cheese, onion and red pepper. Whisk in flour, salt and pepper. Pour into lightly greased 6 cup (1.5 L) casserole dish.

In a small bowl; toss bread crumbs with butter. Sprinkle over corn mixture.

Place dish in larger pan; pour in enough boiling water in large pan to come halfway up side of dish. Bake in preheated 375 F (190 C) oven for 50 to 60 minutes or until puffed and knife inserted in centre comes out clean.

Serves 4