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Savory Corn and Bacon Bread Pudding

Savory Corn and Bacon Bread Pudding prepared dish

This savory bread pudding layers toasted bread, sweet corn, smoky bacon, cheddar, and herbs in a rich custard. It bakes until puffed and golden with a creamy center, making it a satisfying dinner with a crisp green salad.

This recipe is american style, dinner, scaled for 8 servings, with 25 min prep and 55 min cook.

Prep: 25 min · Cook: 55 min · Total: 80 min · Serves: 8

Quick cooking notes

  • Core ingredients include kosher salt, whole milk, yellow onion, fresh chives.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tsp kosher salt
  • 2 cups whole milk
  • 1 cup yellow onion (finely diced)
  • 2 tbsp fresh chives (thinly sliced)
  • 10 cups day-old crusty bread (cut into 1-inch cubes)
  • 1.5 cups sharp cheddar cheese (shredded)
  • 1 cup heavy cream
  • 2 cups fresh corn kernels (cut from about 3 ears)
  • 0.5 tsp black pepper (freshly ground)
  • 2 cloves garlic (minced)
  • 5 large large eggs (beaten)
  • 1 tbsp unsalted butter (softened)
  • 8 oz thick-cut bacon (cut crosswise into 1/2-inch pieces)
  • 1 tbsp dijon mustard
  • 2 tsp fresh thyme leaves (chopped)

Instructions

  1. Heat the oven to 300°F (150°C) with a rack in the center, then spread the 10 cups day-old crusty bread cubes in a single layer on a rimmed baking sheet and toast for 12-15 minutes, stirring once, until the cubes feel dry on the surface but are not browned.
  2. Increase the oven temperature to 350°F (175°C), then coat a 9-by-13-inch baking dish with the 1 tbsp softened unsalted butter, making sure the bottom and corners are evenly greased.
  3. Place the 8 oz thick-cut bacon pieces in a cold 12-inch skillet, set it over medium heat, and cook for 8-10 minutes, stirring occasionally with a heatproof spatula, until the fat has rendered and the bacon is browned and crisp.
  4. Use a slotted spoon to transfer the crisp bacon to a paper towel-lined plate, then pour off all but 1 tbsp bacon drippings from the skillet and keep the skillet over medium heat.
  5. Add the 1 cup finely diced yellow onion to the skillet and cook for 4-5 minutes, stirring often, until the onion is translucent and lightly golden at the edges.
  6. Add the 2 cups fresh corn kernels to the skillet and cook over medium heat for 3-4 minutes, stirring frequently, until the kernels turn brighter yellow and any moisture in the pan mostly evaporates.
  7. Stir in the 2 minced garlic cloves and 2 tsp chopped fresh thyme leaves, and cook for 30-45 seconds, just until fragrant; remove the skillet from the heat and let the mixture cool for 5 minutes so it does not scramble the custard.
  8. Whisk the 5 beaten large eggs, 2 cups whole milk, 1 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper in a large mixing bowl for about 1 minute, until the custard is smooth and evenly seasoned.
  9. Add the toasted bread cubes, cooked bacon, cooled corn-onion mixture, 1 cup of the shredded sharp cheddar cheese, and 2 tbsp sliced fresh chives to the bowl, then fold with a large spatula for 1-2 minutes until the bread is evenly moistened.
  10. Transfer the mixture to the prepared 9-by-13-inch baking dish, press the bread gently into an even layer with the spatula, and let it stand at room temperature for 15 minutes until the cubes have absorbed most of the custard.
  11. Sprinkle the remaining 0.5 cup shredded sharp cheddar cheese evenly over the top, then place the baking dish on a rimmed baking sheet to catch any bubbling custard.
  12. Bake at 350°F (175°C) for 38-43 minutes, rotating the pan halfway through, until the top is deep golden, the center is puffed and set, and an instant-read thermometer inserted into the center registers at least 160°F (71°C) for the egg custard.
  13. Let the bread pudding rest on a wire rack for 10 minutes so the custard firms and the slices hold their shape, then cut into 8 portions and serve warm.

Nutrition (per serving)

  • Calories: 486
  • Protein: 20 g
  • Fat: 30 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Sugar: 8 g
  • Sodium: 858 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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