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. 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.
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|Serving Size: 1 Serving (5431g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5458 (79%)|
|Amt Per Serving||% DV|
|Total Fat 606.5g||809 %|
|Saturated Fat 370.6g||1853 %|
|Monounsaturated Fat 177.2g|
|Polyunsanturated Fat 24.8g|
|Cholesterol 2810.9mg||865 %|
|Sodium 2685.6mg||93 %|
|Potassium 6981.4mg||184 %|
|Total Carbohydrate 225.5g||66 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 224.5g|
|Protein 179.1g||256 %|
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Calories per serving: 6945
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