1/4 lb Pancetta; dried
1 Walla Walla or other sweet
-onion; diced
4 Cloves garlic; chopped
Kernels from 2 ears of corn;
-(about 1 cup)
1/4 c Diced dry-packed sundried
-tomatoes
6 c Cubed French bread
3 c Half-and-half
1 tb Chopped fresh thyme
2 ts Fresh marjoram
1/2 ts Celery salt
5 Eggs; slightly beaten
Salt
Freshly ground black pepper
Place the pancetta in an ungreased medium saute pan and cook over medium to
high heat until the pancetta is crispy. Transfer the pancetta with a
slotted spoon to a paper towel to drain, reserving the fat in the pan. Add
the onion and garlic to the pan and saute in the pancetta fat until
fragrant, about 2 minutes. Add the corn and lightly saute for 3 minutes.
Add the sundried tomatoes. Remove the pan from the heat and set aside to
cool completely.
Preheat the oven to 350 degrees. Butter a 10-inch springform pan. Put the
cooled vegetable mixture into a large bowl. Add the bread and toss to mix.
In a separate bowl, combine the half-and-half, thyme, marjoram, celery
salt, and eggs and mix well. Pour the egg mixture over the French bread and
press the bread with your hands or a spatula to help it absorb the liquid.
Let the mixture sit for a least 10 minutes and then pour it into the
prepared pan. Place the pan in the oven and bake for 50 to 60 minutes, or
until a knife inserted in the center comes out clean. Remove the pudding
from the oven and let it cool for about 5 minutes
Cut the pudding into wedges and serve while still warm.
Yields
1 servings