Ingredients

• 500 g Stale country bread (or baguette)
• 400 g Cooked pulled pork
• 200 g Sharp Quebec cheddar (or other strong Quebec cheese, e.g., Oka)
• 4 large Eggs
• 500 ml Whole milk
• 125 ml Heavy cream (35%)
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Dijon mustard
• 1 teaspoon Maple syrup
• 1 tablespoon Fresh thyme, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Butter
• 125 ml Chicken or pork broth (optional)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish.

2. 2

   In a large skillet, melt butter over medium heat. Add onion and sauté until translucent (about 5 minutes). Add garlic and sauté for another 1 minute until fragrant. Remove from heat and let cool slightly.

3. 3

   In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, maple syrup, fresh thyme, salt, and pepper. Stir in the cooled onion and garlic mixture.

4. 4

   Add the stale bread cubes to the egg mixture and gently toss to coat thoroughly. Let sit for 10-15 minutes to allow the bread to absorb the liquid.

5. 5

   Meanwhile, if the pulled pork is cold, warm it slightly and shred if necessary. If the pork seems dry, mix with a little broth.

6. 6

   In the prepared baking dish, spread half of the soaked bread cubes. Sprinkle with half of the pulled pork and half of the grated cheese.

7. 7

   Repeat the layers with the remaining bread, pork, and cheese.

8. 8

   Bake for 35 to 45 minutes, or until the pudding is golden brown, puffed, and a knife inserted into the center comes out clean.

9. 9

   Let rest for 5 minutes before serving.