Equipment
Ingredients
Aromatics & Vegetables
- 45 g unsalted butter, divided
- 3 yellow onions, thinly sliced
- 300 g corn kernels, fresh or frozen (thawed)
- 3 garlic cloves, minced
- 5 g fresh thyme leaves, chopped
Bread Base
- 450 g french bread or baguette, cut into 2.5cm cubes
- 150 g gruyère cheese, shredded
Custard
- 5 large eggs
- 240 ml heavy cream
- 240 ml whole milk
- 5 g salt
- 2 g black pepper, freshly ground
- 15 g dijon mustard
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 495 kcal
- Protein
- 18 g
- Carbohydrates
- 47 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 763 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 186 mg
- Potassium
- 328 mg
- Calcium
- 285 mg
- Iron
- 1.1 mg
- Magnesium
- 37 mg
- Phosphorus
- 273 mg
- Zinc
- 1.6 mg
- Vitamin A
- 281 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.35 mg
- Niacin
- 0.8 mg
- Folate
- 46 mcg
- Water
- 155 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the bread cubes on a baking sheet. If the bread is fresh, dry it out in a 150°C (300°F) oven for 10-15 minutes until firm but not browned. Set aside to cool.
Melt 30g of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deep golden brown and caramelized.
Increase heat to medium. Add the corn, minced garlic, and thyme to the onions. Sauté for 3-4 minutes until the corn is tender and garlic is fragrant. Remove from heat.
In a large bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, remaining salt, and pepper until completely smooth.
Grease a 9x13 inch baking dish with the remaining butter. Toss the bread cubes, onion-corn mixture, and two-thirds of the Gruyère cheese in the prepared dish.
Pour the custard evenly over the bread mixture. Press the bread down gently with a spatula to ensure it absorbs the liquid. Let stand at room temperature for at least 30 minutes.
Preheat oven to 175°C (350°F). Top the pudding with the remaining cheese. Bake for 45-55 minutes until puffy, golden brown, and the center is set (internal temperature reaches 74°C/165°F).
Remove from the oven and let rest for 10 minutes before serving. This allows the custard to set firmly for cleaner slicing.
Chef's Notes
- For a richer depth, use Brioche or Challah instead of French bread, though reduce the salt slightly as these breads are richer.
- Patience with the onions is key; high heat will burn them before the sugars develop. Low and slow creates the necessary sweetness to contrast the savory custard.
- If preparing for Thanksgiving, the onion and corn mixture can be made a day in advance and refrigerated.
- Adding a splash of dry white wine to deglaze the pan after cooking the onions adds a fantastic layer of acidity to cut the richness.
Storage
Refrigerator: 3 days — Cover tightly with foil or plastic wrap.
Freezer: 2 months — Freeze in individual portions; texture may become slightly softer upon thawing.
Reheating: Reheat in a 160°C (325°F) oven covered with foil for 15-20 minutes until warmed through.
Troubleshooting
Bread pudding is soggy or watery at the bottom
Cause: Bread was too fresh or didn't soak up the custard adequately
Fix: Bake for an additional 10-15 minutes, covering the top loosely with foil if it browns too quickly
Prevention: Ensure bread is thoroughly dried/stale before mixing and allow the full 30-minute soak time
Cultural Context
Savory bread puddings, often called stratas when containing a high egg ratio, are a staple of American comfort food, evolving from the European tradition of using stale bread to avoid waste. This specific variation borrows from Southern and Creole flavor profiles, utilizing corn and slow-cooked aromatics common in Thanksgiving spreads.
