Pancetta Ciabatta Corn Pudding
One reader said they did not have the heavy cream, so they sustituted sour cream in its place. She said it worked like magjc.Another said they added a couple roasted pobalano peppers (chopped up) to the recipe. Again - delish!
Ingredients
- 10 oz ciabatta bread, cut into 1’’ cubes
- 4 c frozen corn, thawed and drained
- 1 medium sweet onion, diced
- 1 1/2 tsp sugar
- 1 c heavy cream
- 1 c half and half
- 4 large eggs
- 8 oz pancetta
- 7 Tbsp melted butter, divided
- 1 pinch of nutmeg
- 1 1/2 tsp salt
- 1/2 tsp white pepper
- 1 c shredded gruyere
- 1 c Swiss cheese
- Basil, chiffonade
Instructions
- Preheat oven to 350°. Place the bread cubes in a 9x13 baking dish and drizzle in 4 Tbsp butter; toast in the oven for 15 minutes. Remove and set aside.
- Heat a medium skillet over medium-high heat. Add the pancetta and cook for a few minutes, until the fat renders. Add the diced onion and cook until pancetta is lightly crisped, and onion is translucent and tender.
- Pour the pancetta, onion, and corn over the bread cubes and toss with your hands. Set aside.
- In a mixing bowl, whisk together eggs, heavy cream, half and half, salt, pepper, and sugar. Pour over bread mixture, and gently toss with your hands to combine. Spread the 2 cheeses over the top and fit a piece of parchment over it. Cover tightly with foil and bake on the center rack until the eggs have set, 25-30 minutes. Then remove the foil and parchment and return to oven for another 15 minutes, or until the cheese is golden.
- Garnish with basil and serve hot!