Summer Berry Cornbread Pudding Recipes

2ND TIME'S THE CHARM CORNBREAD PUDDING

Steps:

• Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
• In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
• Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
• Bake at 375 until all pudding mixture is baked and golden.
• Delicious served hot or cold!

CORNBREAD PUDDING

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.

CORNBREAD PUDDING

Steps:

• Spray Pam in a 9 x 11 baking dish.
• Mix all ingredients well.
• Bake 25-30 minutes in a 400 degree oven.
• It will be golden brown on top.
• Insert knife to test doneness -- may need to leave in a little longer.

BERRY SUMMER PUDDING

Steps:

• To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
• Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
• Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

BLUEBERRY CORNBREAD PUDDING

Steps:

• 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.