Equipment
Ingredients
Aromatics & Vegetables
- 45 g unsalted butter, divided
- 3 yellow onions, thinly sliced
- 300 g corn kernels, fresh or frozen (thawed)
- 3 garlic cloves, minced
- 5 g fresh thyme leaves, chopped
Bread Base
- 450 g french bread or baguette, cut into 2.5cm cubes
- 150 g gruyère cheese, shredded
Custard
- 5 large eggs
- 240 ml heavy cream
- 240 ml whole milk
- 5 g salt
- 2 g black pepper, freshly ground
- 15 g dijon mustard
Nutrition (per serving)
Method
Place the bread cubes on a baking sheet. If the bread is fresh, dry it out in a 150°C (300°F) oven for 10-15 minutes until firm but not browned. Set aside to cool.
Melt 30g of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deep golden brown and caramelized.
Increase heat to medium. Add the corn, minced garlic, and thyme to the onions. Sauté for 3-4 minutes until the corn is tender and garlic is fragrant. Remove from heat.
In a large bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, remaining salt, and pepper until completely smooth.
Grease a 9x13 inch baking dish with the remaining butter. Toss the bread cubes, onion-corn mixture, and two-thirds of the Gruyère cheese in the prepared dish.
Pour the custard evenly over the bread mixture. Press the bread down gently with a spatula to ensure it absorbs the liquid. Let stand at room temperature for at least 30 minutes.
Preheat oven to 175°C (350°F). Top the pudding with the remaining cheese. Bake for 45-55 minutes until puffy, golden brown, and the center is set (internal temperature reaches 74°C/165°F).
Remove from the oven and let rest for 10 minutes before serving. This allows the custard to set firmly for cleaner slicing.
Chef's Notes
- For a richer depth, use Brioche or Challah instead of French bread, though reduce the salt slightly as these breads are richer.
- Patience with the onions is key; high heat will burn them before the sugars develop. Low and slow creates the necessary sweetness to contrast the savory custard.
- If preparing for Thanksgiving, the onion and corn mixture can be made a day in advance and refrigerated.
- Adding a splash of dry white wine to deglaze the pan after cooking the onions adds a fantastic layer of acidity to cut the richness.
Storage
Refrigerator: 3 days — Cover tightly with foil or plastic wrap.
Freezer: 2 months — Freeze in individual portions; texture may become slightly softer upon thawing.
Reheating: Reheat in a 160°C (325°F) oven covered with foil for 15-20 minutes until warmed through.
