Savory Bread Pudding with Corn

1 loaf country style white bread
2 teaspoons butter
2 cups fresh corn kernels (about 6 ears)
3 garlic cloves, minced
3 cups fat free milk
1 cup egg substitute
1 teaspoon salt
? teaspoon freshly ground black pepper
1 ? cups shredded sharp white cheddar


Heat oven to 300.
Trim crust from bread and discard or reserve for another use. Cut bread into 2-inch cubes. Place bread cubes on a baking sheet and bake for 30 minutes or until bread is toasted, turning occasionally.
Increase over temperature to 425.
Heat butter in skillet over medium-high heat. Add corn and garlic and cook four minutes or until lightly browned, stirring occasionally.
Combine milk, egg substitute, salt, and pepper in a large bowl, stirring with a whisk.
Add corn mixture and cheese to milk mixture and stir to combine. Fold in the bread cubes.
Pour corn mixture into a 2 quart baking dish coated with cooking spray. Let stand 10 minutes.
Bake for 40 minutes or until puffed and set.