John Loring's Corn Pudding

• Nonstick vegetable oil spray
• 1 1-pound loaf Pepperidge Farm ''Original'' white bread
• 1 quart milk or half-and-half
• 8 tablespoons butter or margarine, melted
• 12 extra-large or jumbo eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 12 ounces sharp Cheddar cheese, shredded
• 1 pound frozen corn kernels, thawed

1. Preheat the oven to 375 degrees.
2. Lightly spray a 10-by-16-by-2 1/2-inch baking pan with vegetable oil, and set aside.
3. Cut the crusts from the bread, and discard the end slices.
4. Cut each slice into four squares.
5. Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
6. In a large mixing bowl, combine the eggs, salt, cayenne pepper and nutmeg.
7. Beat by hand until thoroughly mixed.
8. Add the cheese and corn, and mix well.
9. Pour the corn mixture over the bread.
10. Bake for about 50 minutes or until the top is golden brown and the center is firm when tested with a knife.

vegetable oil spray, white bread, milk, butter, eggs, salt, cayenne pepper, ground nutmeg, cheddar cheese, corn kernels

Taken from cooking.nytimes.com/recipes/1341 (may not work)