Savory Bread Pudding: Brie Cornbread

This recipe was submitted as an entry to the Ile De France Recipe Contest. You can find the recipe online at the IDF website as well. 

The start of fall says nothing more than comfort food to me. Stews come to mind, as well as simmering homemade mulled cider on the stovetop while dinner is in the making. But one other thing that comes to mind are savory bread puddings. Rich and decadent, with an endless array of ingredients and add-ins that will make each and every fall night special.

And if you haven’t realized it, I’m addicted to bread pudding: Dark Chocolate Pomegranate Bread Pudding, Cashew Coffee Bread Pudding, and Dominican Bread Pudding. Heck, Cafe Terra even guest posted a Banana Bread Pudding once here! So it’s the natural thing to head on over to the savory side and explore it as well. 

Let’s begin with a bread pudding I made this summer using Brie cheese and leftover corn rolls. You can also use stale cornbread for a more compact texture, depending on how you love your bread pudding. The sauce is optional but so rich and amazing, that why not make it extra special? You can get truffle salt over at Gourmet Delights or your local culinary shop.

Savory Bread Pudding: Brie & Cornbread

Print Recipe

Ingredients

• 1 tablespoon butter
• ½ small yellow onion diced
• 1 small carrot diced
• 1 garlic clove diced
• 2 large eggs
• 1 ¼ cups milk
• 6 ounces cornbread or corn rolls, diced into squares
• 4 ounces Ile de France Brie chopped

For the Sauce :

• 1 cup heavy cream
• 2 tablespoons all purpose flour
• 2 ounces Ile de France Brie chopped
• 1 teaspoon truffle salt
• Salt and pepper to taste

Instructions

• In a small sauté pan, melt the butter and cook the onion, carrot, and garlic clove until translucent. Reserve.
• Whisk eggs and milk together. Fold in cornbread, corn kernels and Brie. Add cooked vegetables and season with salt and pepper to taste.
• Pour into individual ramekins and bake at 350F in a water bath for 45 minutes.
• To make the sauce: heat cream over medium heat and make a slurry with a few tablespoons of the hot cream and flour. Add slurry to cream, whisk in Brie, and season with truffle salt!
• To serve: Pour truffle sauce over bread puddings and enjoy!

Servings: 4 -6 individual servings

Disclaimer: This post isn’t a sponsored post. I bought the cheese and created this recipe with no compensation.