Blueberry Cornbread Pudding

Name: Blueberry Cornbread Pudding
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 bread, 9 serving(s)
Ingredients: 946.36 ml cornbread; 4 eggs; 473.18 ml heavy whipping cream; 29.58 ml vanilla; 118.29 ml brown sugar; 473.18 ml fresh blueberries; 236.59 ml pure maple syrup; 118.29 ml butter

Submitted by Pattihouse

"Wonderful bread pudding recipe for breakfast or anytime really. Great use for left over cornbread. The bread is not too sweet and lends itself nicely to the buttery maple syrup topping. It's best if it is served warm."

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Ready In:: 1hr 10mins
Ingredients:: 8
Yields:: 1 bread
Serves:: 9

ingredients

946.36 ml cornbread
4 eggs
473.18 ml heavy whipping cream
29.58 ml vanilla
118.29 ml brown sugar
473.18 ml fresh blueberries
Buttery Maple Syrup
236.59 ml pure maple syrup
118.29 ml butter

directions

Preheat oven to 375 degrees.
Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
Crumble 4 cups of leftover cornbread into a large bowl.
In another medium size bowl whisk eggs.
Add cream, vanilla and sugar to eggs.
Whisk until well blended.
Pour the egg mixture into the bowl containing the crumbled cornbread.
Stir together until well blended,.
Gently stir in blueberries.
Let sit for about 5 minutes.
Pour into 8x8 pan.
Bake at 375 degrees for about an hour or until golden brown.
When it is done, a knife inserted in the center comes out clean.
Serve warm, drizzled with buttery maple syrup.
Buttery Maple Syrup:
In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
**This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
**This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.