Wednesday, October 17, 2007

Corn bread pudding - LA Times Recipe Today

Corn bread pudding recipe - looks easy enough
Servings: 6 to 8
Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound.
3 cups whole milk
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/8 teaspoon freshly ground black pepper
1/4 cup ( 1/2 stick) butter, plus additional for buttering the pan
2 ears of fresh sweet corn, kernels removed (about 1 1/2 cups)
1/2 teaspoon kosher salt
5 eggs
8 cups stale country white bread, crust on, cut or torn into about half-inch pieces
2 cups grated Gruyère cheese
1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, rosemary, thyme, sage and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.
2. Heat the butter in a large skillet over medium heat, whisking occasionally until melted and the solids turn golden brown, 4 to 5 minutes. Add the corn and salt and stir over low heat for about 2 more minutes. Remove from the heat and set aside.
3. In a large bowl, whisk the eggs. Whisk in the cooled milk and then stir in the bread, cheese and the corn mixture until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.
4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.