Savory Bread Pudding: Brie & Cornbread
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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