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Mains, Sides, Vegetarian

Corn and brown butter bread pudding

Corn and brown butter bread pudding
Gary Friedman / Los Angeles Times

Built from bread, accomplished easily -- a union of earthy ingredients, a single pan, the heat of the oven -- a bread pudding is a disarmingly simple dish. Yet this unassuming nature hides a wealth of soulful flavors, of satisfying ... Read more

Total time: 1 hour, 20 minutes | Serves 6 to 8
  • 3 cups whole milk
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup ( 1/2 stick) butter, plus additional for buttering the pan
  • 2 ears of fresh sweet corn, kernels removed (about 1 1/2 cups)
  • 1/2 teaspoon kosher salt
  • 5 eggs
  • 8 cups stale country white bread, crust on, cut or torn into about half-inch pieces
  • 2 cups grated Gruyere cheese

Step 1Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, rosemary, thyme, sage and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.

Step 2Heat the butter in a large skillet over medium heat, whisking occasionally until melted and the solids turn golden brown, 4 to 5 minutes. Add the corn and salt and stir over low heat for about 2 more minutes. Remove from the heat and set aside.

Step 3In a large bowl, whisk the eggs. Whisk in the cooled milk and then stir in the bread, cheese and the corn mixture until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.

Step 4Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.

Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound.


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