Corn Pudding

6 eggs
4 cups cream-style corn
3 Tbsp sugar
1 tsp salt
2 cups bread crumbs
4 Tbsp butter, melted
4 cups milk
1 cup half-and-half
1/2 t. white pepper, optional

Preheat oven to 350° F. Grease a 3-quart casserole dish.

In a large mixing bowl, beat eggs with an electric mixer until light and foamy. Stir in corn, sugar, salt, bread crumbs and butter.
Add milk and half-and-half and stir to mix well. Pour into casserole dish.

Place dish in a pan of boiling water and bake 1 to 1 1/2 hours until the custard is set.
Makes 12 servings