Savory bread pudding with corn, cheddar and thyme

By bjlazyl

Ingredients

• 2 tablespoons unsalted butter, plus more for greasing the pan
• 8 cups (1 lb) good quality dense white bread, such as Italian or French bread, cut into 1-inch chunks
• 1 medium yellow onion finely chopped (about 1 1⁄2 cups)
• Kosher salt and fresh black pepper
• 3 cups (16 oz) frozen sweet white corn kernels, preferably organic
• 1/2 cup chopped green onions, including green parts (about 4 green onions)
• 1 clove garlic, minced
1 tablespoon sweet paprika
• 2 teaspoons fresh thyme leaves
• 2 cups whole milk
• 3 ⁄4 cup cream
• 4 large eggs
• 1 1/2 cups shredded white cheddar cheese
• 1 small sweet potato (1/2 lb), peeled and cut into 1-inch chunks (or 1 cup leftover mashed sweet potato)
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 4 1⁄4 cups bread flour, plus more if needed
• 1 package (2 1⁄4 teaspoons) instant yeast
• 3 tablespoons sugar
• 2 1⁄2 teaspoons kosher salt
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted and warm
• 3 slices thick-cut applewood smoked bacon
• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 2 tablespoons butter olive oil as needed
• Kosher salt and freshly ground black pepper
• 2 tablespoons molasses
• 1/3 cup chopped toasted pecans

Details

Servings 10
Adapted from today.com

Preparation

Step 1

Preheat the oven to 375 degrees.

Generously butter a 3-quart or 9-by-13-inch baking dish.

Spread the bread cubes on a large rimmed baking sheet.

Toast in the oven, stirring occasionally, until the bread is lightly golden, about 15 minutes. Remove from the oven and set aside to cool.

Reduce the oven temperature to 350 degrees.

In a sauté pan over medium heat, melt the 2 tablespoons butter.

Add the yellow onion and a pinch of salt and sauté until translucent and just starting to brown, 5 to 7 minutes.

Add the corn, green onions, garlic, paprika, thyme and a big pinch of salt and sauté until the vegetables are warmed through and fragrant, about 5 minutes.

In a large bowl, whisk together the milk, cream, eggs, half the cheese, 1 1/2 teaspoons salt and some freshly ground black pepper.

Scrape the corn mixture into the milk mixture and stir to combine.

Add the toasted bread cubes, and toss to combine.

Scrape the mixture into the prepared baking dish, distributing the ingredients evenly, and set aside for 15 minutes, stirring occasionally and pressing down on the bread cubes to evenly distribute the liquid.

Sprinkle the remaining cheese over the top and bake until the pudding is golden brown and set, about 45 minutes.

Let cool for 5 minutes, then serve hot.

In a small saucepan, add the sweet potato chunks, enough cold water to cover the potatoes, and 1 1/2 teaspoons salt.

Bring to a boil over high heat, stirring occasionally, then reduce the heat to medium and simmer until very tender, 10 to 12 minutes.

Reserve 1/4 to 1/3 cup water, drain the potatoes and return to the saucepan.

Using a potato masher or a ricer, mash the potatoes, adding enough of the reserved water to make a smooth puree.

You should have 1 cup mashed sweet potato.

In a bowl, stir together the 1 cup mashed sweet potato, milk, butter, and egg until combined. In the bowl of a stand mixer fitted with the dough hook, stir together the flour, yeast, sugar and salt. Add the sweet potato mixture and knead on medium speed until the dough comes together, becomes smooth, and cleans the side of the bowl, about 10 minutes.

The dough will be slightly sticky.

Scrape the dough onto a lightly-floured work surface and knead for about 3 minutes. Form the dough into a ball and place in a large oiled bowl.

Cover the bowl loosely with greased plastic wrap and set aside in a warm, draft-free spot.

Let rise until doubled in size, about 1 hour.

Generously butter two 9-inch round cake pans.

Scrape the dough onto a clean work surface.

Using a sharp knife, divide the dough into 18 equal pieces, each about 2 1/2 ounces (a scale works great for this).

Cupping your hand over each piece of dough, roll it into a round ball. Place 9 dough balls in each cake pan, spacing them evenly.

Cover loosely with greased plastic wrap and set aside in a warm, draft-free spot to proof. Let rise until puffy, about 1 hour.

Position a rack in the middle of the oven and preheat to 375 degrees.

To make the glaze, in a small bowl, stir together the honey and warm butter until well combined. Using a pastry brush, gently brush the glaze over the rolls.

Bake until golden brown, about 20 minutes.

Brush any remaining glaze over the warm rolls, let cool for 5 minutes, then turn out onto a cooling rack.

Turn right side up, pull apart and serve warm.

In a large sauté pan over medium-low heat, fry the bacon until crisp, turning occasionally.

Drain on paper towels then roughly chop.

Set aside.

Pour the bacon fat into a small bowl.

In the same pan over medium-high heat, add 1 tablespoon bacon fat and 1 tablespoon butter.

Warm until the butter is melted.

Add half the Brussels sprouts, cut side down and in an even layer, and sear without stirring until well browned about 3 minutes.

Transfer to a bowl.

Add another tablespoon bacon fat (or olive oil if you don't have enough bacon fat) and the remaining tablespoon butter.

Sear the remaining Brussels sprouts.

Return the first batch of sprouts to the pan.

Sprinkle with a large pinch of salt, stir, and continue to cook for about 2 minutes.

Drizzle the sprouts with the molasses and 1 tablespoon water.

Reduce the heat to medium and cook stirring frequently to coat the sprouts just until the sprouts are tender, about 5 minutes.

Add the pecans and the reserve bacon and stir to combine and glaze with the molasses.

Season with salt and pepper to taste and serve at once.