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From the Chef ~ Holiday Corn & Brioche Pudding

Last updated 6 years ago

Stuff the Stuffing and try our fabulous recipe for Holiday Corn & Brioche Pudding

From our Chef Arvin Dhansew

Corn and Brioche Savory Bread Pudding

2 loaves of brioche bread

4 ears of fresh corn on the cob

2 quarts of heavy cream or milk

4 eggs

4 sprigs of thyme leaves

Method

Dice Brioche bread and place in bowl

If brioche is too fresh place on a sheet pan and toast for 5 mins

Remove corn from husk and mix with brioche

Add cream, eggs and thyme and season with salt and pepper, mix well

Add mixture to baking pan and baked covered for 30 mins

Remove cover and bake and additional 15 mins to brown the top

Remove and let stand 5 mins before cutting into squares

 

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