Thanksgiving is over and now it’s time to figure out what to do with all the leftovers. If you don’t have a lot of desserts leftover this makes a wonderful bread pudding! I was a little iffy at first, but I have to say its really good! You could always make it and freeze it for the upcoming holiday gatherings too.
Corn Bread Bread Pudding with Blueberries and a Peach Topping
(Adapted from This is how I Cook)
1 1/4 c flour
3/4 c cornmeal
1/4 c sugar
2 t baking powder
1/2 t salt
1 c skim milk
1/4 c vegetable oil
1 beaten egg
Preheat oven to 400. Grease an 8 or 9″ pan.
Combine dry ingredients in medium sized bowl. Mix wet ingredients in a large measuring cup. Make a well in the center of the dry cornbread mixture and pour in. Stir until everything is moistened and well mixed.
Spread batter into prepared pan. Bake 20-25 minutes or until top is light golden brown and a cake tester inserted comes out clean.
1/2 c maple syrup
3 c Half and Half
1/4 t salt
1/4 c brown sugar
1 1/2 lbs corn bread leftovers (About 3–4 c of cubed corn bread)
3/4 c blueberries
2 T brown sugar
Preheat oven to 300.
Butter an 8′ round souffle dish. Place corn bread cubes and blueberries in dish.
Whisk first 5 ingredients together. Pour over bread and blueberries. Sprinkle with 2 T brown sugar. You can add cinnamon, too if you like. Feel free to sub in different fruits. And don’t be afraid to add more liquid. The creamier the better. Make sure your bread is covered with liquid. Let liquid soak in about 5-10 minutes, weighted if necessary.
Bake at 300 for 60-75 minutes. Serve warm with peach sauce or just serve alone with whipped or ice cream.
Peach Sauce with Jack Daniels
2 T butter
1/3 c brown sugar
1 T Jack Daniels
1/4 t cinnamon
3 sliced peaches
Melt butter and brown sugar in a saute pan on the stove.
Stir in the Jack or leave out. Add cinnamon.
Stir in peaches and cook for a few minutes until peaches are softened enough to your liking.
Put a few spoonfuls over each serving of bread pudding and top with ice cream or whipped cream.