Sweet Corn, Tomato-Brioche Bread Pudding

12 oz Brioche
1 pound diced Local Tomatoes
1 ear Sweet Corn (3/4 cup)
1/2 pound Butter
1 oz fine chopped Garlic
1 cup Heavy Whipping Cream
Salt & Pepper to taste
4 chopped Green Onions
1/2 oz Fresh Basil Chiffonade

Cut bread into one inch cubes and roast in a 350 degree oven until brown and crunchy. Cut corn off the cob and set aside. Melt one tablespoon of butter in a sauté pan and cook garlic until golden. Melt remaining butter in a fresh pan, add tomatoes and corn and cook for about 5 minutes. Add cream, salt and pepper and bring to a boil. Add green onions and basil and cook for two minutes. Place roasted bread cubes in a large bowl. Pour tomato-corn mixture over bread and toss gently to coat. Allow bread mixture to sit for 15 minutes.

Makes – 40 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.