Savory Corn and Bacon Bread Pudding #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. Your guests will love this comforting side dish, which adds a gourmet touch to any entree, such as pork, chicken or fish. 

• Ready In: 1 hr 25 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 4  tablespoons olive oil, divided
• 2  cups  cubed French baguettes (1 inch cubes)
• 1 (1 ounce) package  Hidden Valley® Original Ranch® Dressing and Seasoning Mix
• 2  tablespoons  finely chopped shallots
• 1  cup corn (fresh or frozen)
• 6  slices bacon, cooked and rough chop
• 3  large eggs
• 2  cups half-and-half cream
• 1⁄2 cup sharp cheddar cheese, shredded
• 1⁄2 teaspoon  hot sauce (preferably Red Hot)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄3 cup panko breadcrumbs
• 1⁄3 cup parmesan cheese, grated
• 1⁄2 teaspoon lemon zest
• 3  sprigs fresh thyme, leaves removed and chopped

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, heat 2 tablespoons oil. Add bread cubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley Original Ranch Seasoning. Cook and stir until bread begins to lightly brown. Remove from heat; transfer to a small bowl and set aside.
3. To the same skillet, heat the remaining oil over medium heat. Add shallot; cook and stir for 3-4 minutes or until crisp-tender (do not brown). Add corn and bacon. Cook 3 minutes longer. Remove to a small bowl to cool.
4. In a large bowl, whisk eggs, cream and 1 tablespoons Hidden Valley Original Ranch Seasoning until combined. Stir in cheese, hot sauce, salt and pepper. Gently fold in corn mixture and reserved bread cubes. Let stand for 3 minutes. Spoon into a 1-1/2 quart greased baking dish. In a small bowl, combine remaining topping ingredients; panko, parmesan cheese, remaining 1 T. of Hidden Valley Original Ranch Seasoning, lemon zest and thyme. set aside.
5. Bake, uncovered, for 20 minutes. Sprinkle with topping. Bake 25 minutes longer or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.