- 5 slices day-old bread, crusts discarded and bread cubed
- 1 (15 ounce) can cream-style corn
- 1 cup milk
- 4 eggs
- 1/4 cup white sugar, or to taste
- 1/4 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
- Place bread cubes in the prepared baking dish.
- Beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. Pour melted butter over bread cube mixture. Place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
- Bake in the preheated oven until pudding is set in the middle, about 1 hour.