A delightful savory bread pudding combining the flavors of corn, bacon, and cheese, perfect for brunch or dinner.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Cut the baguette into cubes and toast them in a skillet with olive oil until lightly browned.
Toast the bread evenly for a better texture in the pudding.
In the same skillet, sauté the shallots until tender, then add the corn and bacon, cooking until the bacon is crispy.
Cook the bacon to your preferred crispiness for added flavor.
In a mixing bowl, whisk together the eggs, cream, salt, and pepper. Stir in the cheddar cheese.
Whisk thoroughly to ensure the custard is well combined.
Combine the toasted bread cubes and the cooked bacon mixture with the custard. Let it sit for a few minutes to absorb.
Allowing the bread to soak ensures a moist pudding.
Transfer the mixture to a greased baking dish and bake uncovered for 20 minutes.
Use a greased dish to prevent sticking.
Mix the breadcrumbs, parmesan cheese, lemon zest, and thyme. Sprinkle over the pudding and bake for another 25 minutes until golden.
The topping adds a delightful crunch to the dish.
Let the pudding cool slightly before serving. Enjoy warm.
Cooling slightly helps the pudding set for easier serving.
