For the Sauce :
1 cup cream
2 tablespoons all purpose flour
2 ounces Ile de France Brie, chopped
1 teaspoon truffle salt
Salt and pepper to taste
In a small sauté pan, melt the butter and cook the onion, carrot, and garlic clove until translucent. Reserve.
Whisk eggs and milk together. Fold in cornbread, corn kernels and Brie. Add cooked vegetables and season with salt and pepper to taste.
Pour into individual ramekins and bake at 350F in a water bath for 45 minutes.
To make the sauce: heat cream over medium heat and make a slurry with a few tablespoons of the hot cream and flour. Add slurry to cream, whisk in Brie, and season with truffle salt!
To serve: Pour truffle sauce over bread puddings and enjoy!