Sweet corn and pancetta bread pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Pancetta; dried |
| 1 | Walla Walla or other sweet onion; diced | |
| 4 | Cloves garlic; chopped | |
| Kernels from 2 ears of corn; (about 1 cup) | ||
| ¼ | cup | Diced dry-packed sundried tomatoes |
| 6 | cups | Cubed French bread |
| 3 | cups | Half-and-half |
| 1 | tablespoon | Chopped fresh thyme |
| 2 | teaspoons | Fresh marjoram |
| ½ | teaspoon | Celery salt |
| 5 | Eggs; slightly beaten | |
| Salt | ||
| Freshly ground black pepper | ||
Directions
Place the pancetta in an ungreased medium saute pan and cook over medium to high heat until the pancetta is crispy. Transfer the pancetta with a slotted spoon to a paper towel to drain, reserving the fat in the pan. Add the onion and garlic to the pan and saute in the pancetta fat until fragrant, about 2 minutes. Add the corn and lightly saute for 3 minutes.
Add the sundried tomatoes. Remove the pan from the heat and set aside to cool completely.
Preheat the oven to 350 degrees. Butter a 10-inch springform pan. Put the cooled vegetable mixture into a large bowl. Add the bread and toss to mix.
In a separate bowl, combine the half-and-half, thyme, marjoram, celery salt, and eggs and mix well. Pour the egg mixture over the French bread and press the bread with your hands or a spatula to help it absorb the liquid.
Let the mixture sit for a least 10 minutes and then pour it into the prepared pan. Place the pan in the oven and bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Remove the pudding from the oven and let it cool for about 5 minutes Cut the pudding into wedges and serve while still warm.
Converted by MC_Buster.
Per serving: 1072 Calories (kcal); 38g Total Fat; (32% calories from fat); 76g Protein; 102g Carbohydrate; 1014mg Cholesterol; 5226mg Sodium Food Exchanges: 6 Grain(Starch); 8½ Lean Meat; 1 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.