Grilled Corn-Thyme Bread Pudding
4 tablespoons unsalted butter or buttery sticks
4 cups fresh corn kernels (from 5 to 6 ears)
1 onion, chopped
3 large eggs
2 cups milk or nondairy milk
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh thyme
Salt and pepper
One loaf gluten free bread (white or whole grain bread), crust discarded and bread cut into 3/4-inch pieces
2 cups shredded cheddar cheese or nondairy alternative
1. Preheat a grill to medium. In a large cast-iron skillet, melt the butter on the grill. Add the corn and onion and cook, stirring, until golden, about 4 minutes.
2. In a large bowl, whisk together the eggs, milk, mustard, thyme, 1 teaspoon salt and ½ teaspoon pepper. Stir in the corn-onion mixture.
3. Place half of the bread in an even layer in the skillet. Pour in half of the corn-onion mixture. Sprinkle 1 cup cheese on top. Repeat with the remaining bread, corn-onion mixture and cheese. Transfer to the grill, cover and bake until golden.
This recipe brought to you by Silvana Nardone of EasyEats.com
Photograph by Stephen Scott Gross