Sourdough and Corn Pudding

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3 cups half-and-half

2 eggs

1/3 cup sugar

2 teaspoons salt

25 grinds black pepper

2 sourdough loaves, torn into bite size chunks (about 1 pound)

1/2 stick butter

1 large onion, finely diced

1 cup stalks celery, thinly sliced

1/4 cup all-purpose flour

2 cups chicken stock, low sodium, free range, warm or room temperature

6 (15-ounce) cans corn, drained