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.

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