Corn Juice Bread Pudding with Corn Caramel Syrup
Corn Juice Bread Pudding with Corn Caramel Syrup
Ingredients
For the Corn Juice Bread Pudding
- 1 loaf brioche bread, cubed into 1-inch pieces
- 5 fresh corn, ears, kernels removed (about 3 cups total)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup white chocolate chips
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
For the Corn Caramel Syrup
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup heavy cream
For Serving
- 1 pint vanilla ice cream
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch rectangular glass baking dish.
⏱️ 5 min•🌡️ 350
- 2
Prepare the bread: Slice the brioche loaf into individual slices, then cube the slices into 1-inch bite-sized pieces. Set aside.
⏱️ 5 min
- 3
Prepare the corn: Carefully cut the kernels off the 5 ears of fresh corn. Divide the corn kernels into two equal portions (about 1 1/2 cups each).
⏱️ 5 min
- 4
Juice one portion of the corn kernels (about 1 1/2 cups) using a juicer to extract the corn juice. You should yield about 1 cup of milky white corn juice. Set aside the other 1 1/2 cups of whole corn kernels for later.
⏱️ 5 min
- 5
Make the corn custard base: Pour 1 cup of the corn juice into a small saucepan. Heat over medium-low heat, stirring continuously with a spatula, until it thickens into a pale yellow, custardy consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min
- 6
Prepare the custard mixture: Pour the thickened corn custard base into a large bowl. Add the 2 large eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, 1/4 cup white chocolate chips, 1/4 cup granulated sugar, and 1/4 cup packed light brown sugar. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min
- 7
Assemble the pudding: Place the cubed brioche bread into the prepared 9x13 inch baking dish. Pour the prepared custard mixture evenly over the bread cubes. Add the remaining 1 1/2 cups of fresh whole corn kernels to the baking dish. Use a wooden spoon or spatula to gently stir and combine the bread, custard, and corn kernels, ensuring the bread is well-soaked in the custard mixture.
⏱️ 5 min
- 8
Bake the pudding: Place the baking dish into the preheated oven. Bake for 40-45 minutes, or until the pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean. Remove from oven and let cool slightly.
⏱️ 45 min•🌡️ 350
- 9
Make the corn caramel syrup: While the pudding bakes, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Add 1/4 cup granulated sugar and 1/4 cup packed light brown sugar. Stir until the sugars dissolve and the mixture begins to bubble.
⏱️ 5 min
- 10
Carefully add 1 tablespoon of the reserved corn juice (from Step 4) and 1/4 cup heavy cream to the saucepan. Stir continuously with a spatula until all ingredients are well combined and the mixture thickens into a smooth, sticky caramel syrup. Remove from heat.
⏱️ 5 min
- 11
Serve: Once the bread pudding is baked, slice it into individual portions. Place a slice of the warm bread pudding on a plate. Top with a scoop of cold vanilla ice cream and generously drizzle the warm corn caramel syrup over the ice cream and bread pudding. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Corn Juice Bread Pudding with Corn Caramel Syrup
For the Corn Juice Bread Pudding
- 1 loaf brioche bread, cubed into 1-inch pieces
- 5 fresh corn, ears, kernels removed (about 3 cups total)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup white chocolate chips
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
For the Corn Caramel Syrup
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup heavy cream
For Serving
- 1 pint vanilla ice cream
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch rectangular glass baking dish.
⏱️ 5 min•🌡️ 350 - 2
Prepare the bread: Slice the brioche loaf into individual slices, then cube the slices into 1-inch bite-sized pieces. Set aside.
⏱️ 5 min - 3
Prepare the corn: Carefully cut the kernels off the 5 ears of fresh corn. Divide the corn kernels into two equal portions (about 1 1/2 cups each).
⏱️ 5 min - 4
Juice one portion of the corn kernels (about 1 1/2 cups) using a juicer to extract the corn juice. You should yield about 1 cup of milky white corn juice. Set aside the other 1 1/2 cups of whole corn kernels for later.
⏱️ 5 min - 5
Make the corn custard base: Pour 1 cup of the corn juice into a small saucepan. Heat over medium-low heat, stirring continuously with a spatula, until it thickens into a pale yellow, custardy consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min - 6
Prepare the custard mixture: Pour the thickened corn custard base into a large bowl. Add the 2 large eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, 1/4 cup white chocolate chips, 1/4 cup granulated sugar, and 1/4 cup packed light brown sugar. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min - 7
Assemble the pudding: Place the cubed brioche bread into the prepared 9x13 inch baking dish. Pour the prepared custard mixture evenly over the bread cubes. Add the remaining 1 1/2 cups of fresh whole corn kernels to the baking dish. Use a wooden spoon or spatula to gently stir and combine the bread, custard, and corn kernels, ensuring the bread is well-soaked in the custard mixture.
⏱️ 5 min - 8
Bake the pudding: Place the baking dish into the preheated oven. Bake for 40-45 minutes, or until the pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean. Remove from oven and let cool slightly.
⏱️ 45 min•🌡️ 350 - 9
Make the corn caramel syrup: While the pudding bakes, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Add 1/4 cup granulated sugar and 1/4 cup packed light brown sugar. Stir until the sugars dissolve and the mixture begins to bubble.
⏱️ 5 min - 10
Carefully add 1 tablespoon of the reserved corn juice (from Step 4) and 1/4 cup heavy cream to the saucepan. Stir continuously with a spatula until all ingredients are well combined and the mixture thickens into a smooth, sticky caramel syrup. Remove from heat.
⏱️ 5 min - 11
Serve: Once the bread pudding is baked, slice it into individual portions. Place a slice of the warm bread pudding on a plate. Top with a scoop of cold vanilla ice cream and generously drizzle the warm corn caramel syrup over the ice cream and bread pudding. Serve immediately.
⏱️ 3 min