Cook The Book: Roasted Corn And Brioche Pudding

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4 ounces brioche, cut into 1 1/2-inch pieces (about 4 cups)

2 cups fresh corn kernels (from 2-3 ears of corn)

1 cup heavy cream

Fine sea salt

1 cup whole milk

2 large eggs

2 large egg yolks

1 tablespoon chopped fresh summer savory or thyme

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

3/4 cup freshly grated Parmigiano-Reggiano cheese

Coarsely ground black pepper

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