Sweet Corn And Pancetta Bread Pudding

Sweet Corn And Pancetta Bread Pudding Ingredients

1/4 lb Pancetta; dried	1 tb Chopped fresh thyme
1 Walla Walla or other sweet	2 ts Fresh marjoram
4 Cloves garlic; chopped	1/2 ts Celery salt
Kernels from 2 ears of corn;	5 Eggs; slightly beaten
1/4 c Diced dry-packed sundried	Salt
6 c Cubed French bread	Freshly ground black pepper
3 c Half-and-half

Instructions for Sweet Corn And Pancetta Bread Pudding

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); 8 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: GrainsCuisine: Uncategorized

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