INGREDIENTS

INSTRUCTIONS

Place the pancetta in an ungreased medium saute pan and cook over medium to
high heat until the pancetta is crispy. Transfer the pancetta with a
slotted spoon to a paper towel to drain, reserving the fat in the pan. Add
the onion and garlic to the pan and saute in the pancetta fat until
fragrant, about 2 minutes. Add the corn and lightly saute for 3 minutes.
Add the sundried tomatoes. Remove the pan from the heat and set aside to
cool completely.
Preheat the oven to 350 degrees. Butter a 10-inch springform pan. Put the
cooled vegetable mixture into a large bowl. Add the bread and toss to mix.
In a separate bowl, combine the half-and-half, thyme, marjoram, celery
salt, and eggs and mix well. Pour the egg mixture over the French bread and
press the bread with your hands or a spatula to help it absorb the liquid.
Let the mixture sit for a least 10 minutes and then pour it into the
prepared pan. Place the pan in the oven and bake for 50 to 60 minutes, or
until a knife inserted in the center comes out clean. Remove the pudding
from the oven and let it cool for about 5 minutes
Cut the pudding into wedges and serve while still warm.
Converted by MC_Buster.
Per serving: 1072 Calories (kcal); 38g Total Fat; (32% calories from fat);
76g Protein; 102g Carbohydrate; 1014mg Cholesterol; 5226mg Sodium Food
Exchanges: 6 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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