Sourdough and corn pudding

  • Preparation Time10 mins
  • Cooking Time55 mins
  • Serves8
  • DifficultyEasy
360ml whole milk
360ml cream
2 eggs
1/3 cup sugar
2 tsps salt
25 grinds black pepper
2 sourdough loaves, torn into bite-sized chunks (about 500g)
55g butter
1 large onion, finely diced
1 cup celery, thinly sliced
1/4 cup plain flour
2 cups chicken stock, low-sodium, free range, warm or room temperature
1) Preheat the oven to 180C/Gas 4. In the largest bowl you have, whisk together the milk, cream, eggs, sugar, salt and pepper. Tear up the bread into small pieces. Soak the bread in the milk mixture.

2) Meanwhile, melt the butter in a large pan. Sweat the onions and celery until soft, about 10 minutes, then stir in the flour and cook until it resembles a paste. Gradually whisk in the chicken stock. Cook until thickened. Add the sweetcorn and cook until heated through.

3) Combine the corn mixture with the bread and milk mixture. Pour into a greased 33cm by 23cm dish. Bake for 45 minutes.

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