Savory Gruyere and Corn Relish Bread Pudding

April 19, 2012

Corn Bread Pudding sm 1

This recipe was developed with my Farmer’s Market customers in mind.  So many will ask me, well what do you do with this?  How can I incorporate this into my meals?   I researched some recipes on line and found a fabulous one that was written up in the LA Times which I have linked for you below.   I eliminated the ham entirely to keep this meatless, used the herbs I had here in my garden, and substituted a jar of my corn relish for the called-for carrots in the original.   This makes a hearty, sturdy bread pudding which makes a delightful side dish served with green salad or placed alongside a beautiful cut of beef.  The recipe called for using a bain-marie which is an age-old process for cooking with a gentle, steady heat and adds a smoothness to the end product.

The jarred corn relish gives this pudding a slight tang of vinegar, I just love it and hope that you will too!

 

 

 

 

 

  1. Wendy, I love that you are posting more – your photo and recipe are 5 star quality! And I just planted lemon balm in my herb garden.

    Comment by LiztheChef — April 19, 2012

  2. I lurrve lemon balm! Thank you so much for your lovely compliments. I only have 16 subscribers to my blog…thank god I am self motivated!!! It means the world to me that you appreciate what I am doing–I hope you get to try this one. I am sure the recipe can be halved as it makes so much, you would have to freeze half of it for just you and Larry. I did not use cream either as the original called for, but I am sure Gruyere needs to be a once a month thing too :)

    Comment by Wendy Read — April 19, 2012

  3. [...] here to read the rest: Savory Gruyere and Corn Relish Bread Pudding Recipe … ← Technique: How to Make a Simple Vinaigrette | Maureen [...]

    Pingback by Savory Gruyere and Corn Relish Bread Pudding Recipe … | Organic Rapeseed Oil — April 19, 2012

  4. Great photographs…yummy recipe:)

    Comment by Nina — April 19, 2012

  5. Thanks so much for taking the time to comment Nina, I hope you try it!

    Comment by Wendy Read — April 19, 2012

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