Savory Corn & Brie Pudding with Truffle-Brie Sauce by Marnely


Nothing says spring/summer more than the use of corn in our cooking and baking! This Bread Pudding is made with leftover cornbread or corn rolls, with added fresh corn kernels in the mix and creamy Brie swirled inside. To top it off, a Truffle Brie sauce that will surely make your guests ask for more! If you can find fresh truffles, be sure to shave a few slices on top to make the ultimate dish!
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At a glance
1 tablespoon butter
½ small yellow onion, diced
1 small carrot, diced
1 garlic clove, diced
2 large eggs
1 ¼ cups milk
6 ounces cornbread (or corn rolls), diced into squares
4 ounces Ile de France Brie, chopped

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!