Cook The Book: Roasted Corn And Brioche Pudding Recipe

Name: Cook The Book: Roasted Corn And Brioche Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces brioche, cut into 1 1/2-inch pieces (about 4 cups); 2 cups fresh corn kernels (from 2-3 ears of corn); 1 cup heavy cream; Fine sea salt; 1 cup whole milk; 2 large eggs; 2 large egg yolks; 1 tablespoon chopped fresh summer savory or thyme; 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 3/4 cup freshly grated Parmigiano-Reggiano cheese; Coarsely ground black pepper

Servings: persons

4 ounces brioche, cut into 1 1/2-inch pieces (about 4 cups)
2 cups fresh corn kernels (from 2-3 ears of corn)
1 cup heavy cream
Fine sea salt
1 cup whole milk
2 large eggs
2 large egg yolks
1 tablespoon chopped fresh summer savory or thyme
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

1
Place brioche in a large bowl; set aside.
2
In a small saucepan, combine 1 cup corn kernels, cream and 1 teaspoon salt. Bring to a boil, then immediately remove from heat and let cool slightly. Puree cream mixture in a blender until smooth. Transfer to a medium bowl and let cool.
3
In another medium bowl, whisk together milk, eggs, egg yolks, and savory.
4
Heat oil and butter in a large skillet over medium-high heat until butter has melted. Add remaining 1 cup corn kernels and a pinch of salt, reduce heat to medium, and cook, stirring occasionally, until kernels are golden and tender (they will pop a bit), 8 to 10 minutes. Remove from heat and add to cream mixture. Let cool.
5
Add cooled cream mixture to egg mixture, whisking to combine. Pour mixture over bread and toss to combine. Let bread sit at room temperature for 30 minutes.
6
Preheat oven to 375u00b0F. Fold cheese and pepper to taste into bread mixture, and pour into a 2-quart baking dish. Bake until set, about 30 minutes. Serve hot or warm.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces brioche, cut into 1 1/2-inch pieces (about 4 cups), 2 cups fresh corn kernels (from 2-3 ears of corn), 1 cup heavy cream, Fine sea salt, and more.

Yes, Cook The Book: Roasted Corn And Brioche Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Roasted Corn And Brioche Pudding

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