Drain the liquid of the corns. Dice brisket, fry until the fat melts, then put in a baking pan.

To make sauce, chop onion and sautee in butter. Sautee the flour, cool slightly and dissolve in milk. Add salt, mustard, red pepper, sugar and simmer the mix for 5 minutes. Whisk an egg yolk and add to the sauce.

Cut crusts off the bread slices, dice the pulp and toast in 1 Tbsp of butter, then mix the croutons with corns, put the mass in the pan over the brisket.

Mix breadcrumbs with cheese, sprinkle over the corns. Put butter pieces on the surface and place the pan in the oven. Bake over 430F until golden crust forms on the surface.