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
Photograph by Stephen Scott Gross


You Might Like These: