Cornbread Pudding

Preheat the oven to 350 degrees. Rub butter on the inside of a 2.5-quart baking dish. Set it aside.
Tear the rolls apart into small pieces using your hands. Roughly the size of a quarter. Spread the torn roll pieces on a baking tray in one layer. Toast the roll pieces in the oven for 20-25 minutes tossing the cubes halfway through baking. Remove cubes from the oven and let them cool. Dry bread cubes are important.
**Small pieces are important because it allows the toasted bread to settle down in the baking dish without too much air between the pieces. This way the toasted bread can absorb the egg mixture when baking. **
In a mixing bowl, combine the eggs and milk. Whisk until well combined. Next, add the sugar, one can of creamed corn, along with the drained whole corn kernels. Mix well.
Once the bread cubes are cool, add a little more than half to the prepared 2.5-quart baking dish. Then, pour half of the corn mixture over top. Add the remaining bread cubes and pour the remaining corn mixture over everything. Then, give everything a gentle press down into the bowl.
Top with a few dabs of butter. I used about 2-3 tablespoons salted butter. Bake uncovered for 50-55 minutes or until a knife inserted into the center comes out clean. If the top begins to get too brown, lightly tent it with some foil. Serve warm and enjoy!
Option to gently fold everything together once it is ready. That way, the crispy top and custard center are well combined. You can also enjoy it as is.