SAVORY BREAD PUDDING WITH CORN, CHEDDAR AND THYME

SAVORY BREAD PUDDING WITH CORN, CHEDDAR AND THYME image

Yield 10

Number Of Ingredients 12

2 tablespoons unsalted butter, plus more for greasing the pan
8 cups (1 lb) good quality dense white bread, such as Italian or French bread, cut into 1-inch chunks
1 medium yellow onion finely chopped (about 1 1⁄2 cups)
Kosher salt and fresh black pepper
3 cups (16 oz) frozen sweet white corn kernels, preferably organic
1/2 cup chopped green onions, including green parts (about 4 green onions)
1 clove garlic, minced 1 tablespoon sweet paprika
2 teaspoons fresh thyme leaves
2 cups whole milk
3⁄4 cup cream
4 large eggs
1 1/2 cups shredded white cheddar cheese

Steps:

Preheat the oven to 375 degrees. Generously butter a 3-quart or 9-by-13-inch baking dish. Spread the bread cubes on a large rimmed baking sheet. Toast in the oven, stirring occasionally, until the bread is lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees. In a sauté pan over medium heat, melt the 2 tablespoons butter. Add the yellow onion and a pinch of salt and sauté until translucent and just starting to brown, 5 to 7 minutes. Add the corn, green onions, garlic, paprika, thyme and a big pinch of salt and sauté until the vegetables are warmed through and fragrant, about 5 minutes. In a large bowl, whisk together the milk, cream, eggs, half the cheese, 1 1/2 teaspoons salt and some freshly ground black pepper. Scrape the corn mixture into the milk mixture and stir to combine. Add the toasted bread cubes, and toss to combine. Scrape the mixture into the prepared baking dish, distributing the ingredients evenly, and set aside for 15 minutes, stirring occasionally and pressing down on the bread cubes to evenly distribute the liquid. Sprinkle the remaining cheese over the top and bake until the pudding is golden brown and set, about 45 minutes. Let cool for 5 minutes, then serve hot.