Corn bread bread pudding is comfort food. The best way to use up cornbread is to turn it into bread pudding. I mean who doesn't love cornbread? Throw in some blueberries or other fruit, add some whipped cream or vanilla ice cream and evn perhaps a whiskey sauce and you have a dessert for champions.
I love cornbread bread pudding. I love cornbread. Manservant loves cornbread.
All is well in the world. You know that, right? Except when one has leftover cornbread, which happens quite often with just two in the house.
Never one to leave anything go to waste I experimented with corn bread bread pudding.
No, I am not the first, after searching Google on what I thought was an original idea.
Well, it is a brilliant idea, but I guess I wasn't the first to arrive at this conclusion.
In any case, corn bread and blueberries are a perfect combo of flavors in this cornbread bread pudding.
Cornbread is actually a quick bread with Native American origins. It is usually leavened with baking powder.
Baking powder gives this heavy corn meal some lift. (Think powder equals puff. Baking soda equals spread.)
With the colder weather I am finding the need to make more chili. Manservant loves chili.
And when he has chili he wants cornbread. It's so easy to make, that I never buy a mix.
Yes, I do make the recipe on the back of the container. Often I increase the sugar to about 4 tablespoons, but that is up to you.
A dash of vanilla extract is great if you are using your cornbread for dessert and even if you aren't.
And I'll admit that I almost look more forward to the cornbread!
Don't forget some honey butter with your cornbread. Or just honey and butter will do.
And if you want a new taste sensation, top your honey butter with smoked salt. It makes cornbread amazing.
But What to Do With Leftover Cornbread?
Yes, cornbread makes great croutons.
I use them in this macho salad which I just adore. I think the cornbread croutons are a big part of this!
Cornbread Croutons are also a big part in this avocado, panzanella salad.
Leftover cornbread can also be used to make tamale stuffing which is totally fabulous any time of the year.
Cornbread crumbs are also great as breading on anything you would use bread crumbs for.
But my favorite way to use cornbread is in this bread pudding.
Cornbread bread pudding is amazing!
Blueberries and cornmeal are a match made in heaven, but I have no doubt that cherries would taste great, too.
And of course the Jack Daniels peach topping is perfect for taking this cornbread bread pudding over the top.
This was a big hit with the in laws and Manservant. I know you will like it, too.
Just don't confuse this bread pudding with this corn pudding-which makes a great side dish for Thanksgiving.
What is Bread Pudding?
Bread Pudding is a pudding made with bread.
Any stale bread will work to make bread pudding, but often times challah or brioche is used. Think French toast!
The bread is soaked in an egg custard and then baked until the outside is almost toasted and the inside is nice and creamy.
How To Make Cornbread Bread Pudding:
Note: If you do not have leftover cornbread, make the cornbread recipe the day before and let sit uncovered overnight. Or make it and then slice into long narrow slices and toast in the toaster oven before breaking it into pices.
- Butter an 8 or 9" baking dish. Preheat oven to 300 deegrees.
- Break up the leftover cornbread into chunks or small pieces. You should have about 3 to 4 cups. The drier, the better.
- In a large bowl, whisk together the half and half or milk, brown sugar, maple syrup, salt and eggs. Stir in the cornbread and blueberries. I have used raspberries, too. Let mixture soak for up to 10 minutes. Sprinkle with brown sugar or maple sugar.
- Place in oven on middle rack and bake for 60 to 75 minutes. Be careful not to dry it out!
- Serve with peaches and whiskey sauce or just whipped cream or vanilla ice cream.
Tips:
Cornbread bread pudding can also be flavored with vanilla or other extracts. Just add in to the cream mixture.
I have also made this in individual ramekins. I love how cute they look. Baking time is about the same.
Below is an updated post from 2013. This is also where Manservant got his name!
After 18 days of non stop company, my head is full. Bursting, actually. And if you could call my daughter company, well yes it is a stretch, but when you get used to someone not being home for awhile, it gets tiring squeezing everything in.
I'd have her move back in a nanosecond. I miss her and I hate the quiet in my house. A lot. Well, most of the time. Okay... It is good to have a break.
Thinking of this made me realize that this is the first year my husband and I have been together full time, for about 6 years. Maybe more.
He travels waaaay too much. And being away for that long makes marriage tough.
It also makes it tough when you finally do get back together; which is why he is now my man servant.
He named himself this. He said he is finally here to serve!
So, no, he is no longer rabbit catcher; though he was quite good at it.
He is now Manservant. I told him I could use about 10 man servants. He said he could too. Feel free to apply.
When I last wrote, I was cooking nonstop for my in laws. They left the day after Zoe got home and since Zoe was here I've hardly cooked at all.
No, we aren't going out to eat much, but we had a lot of leftovers. I gave her the requisite steak dinner after she and Manservant watched CU beat CSU, which I'm told just shouldn't have happened.
We ate lots of nachos loaded with pulled pork when family friends came over on Labor Day to happy hour with us.
Then Zoe made peach margaritas with basil that I should have snapped a picture of and also slurped my favorite shrimp ceviche. Alas, there were none left.
We celebrated the Jewish New Year with pasta and burrata.
It wasn't planned that way, but sometimes things don't work out the way they are planned. Rosh Hashanah was spent in the mountains at our Temple's summer camp.
There with good friends and about 100 other people, in our jeans, outside under the trees, with the sounds of the stream rushing in the background, we prayed.
We believe we are the world's highest active congregation at over 9,000 feet elevation. No one has heard otherwise.
(And yes, we have heard the other joke.) Later we had roast chicken and chicken soup with to die for kreplach, at a friend's house.
After that it was time to watch the Broncos trounce the Ravens and finish off the Momufuku Milk Bar birthday cake I made Zoe. (More on that in another post.)
Friday we had dinner at a new restaurant, the Populist. It was fun, but all three of us were pretty tired from a full week of communing with each other and kicking off the Jewish new year.
My expectations were that I would still write while Zoe was home, but my brain was somewhere else.
Words failed me as I was nourished just spending time with her.
Now I am looking through food photos and family photos and trying to see where to begin again.
Kind of fitting since that's what the Jewish New Year is all about. New beginnings. Wiping the slate clean. Fresh starts.
Last year was a tough one. This year will be good. I feel it deep in my bones.
These bones are so, so ready to jump for joy. I just hope my man servant can catch.
Now please make some cornbread and save some for leftovers.
This cornbread bread pudding is amazing!
Other Cornbread Recipes:
Love individual desserts? Check out these cute ramekins.
This post contains affiliate links from which I may or may not earn a small commission at no cost to you.
PrintRecipe
Corn Bread Bread Pudding with Blueberries and a Peach Topping
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes to bake
- Total Time: 1 hour 15 minutes
- Yield: 8 to 9 Servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
What to do with leftover cornbread? This cornbread pudding is amazing! I mean who doesn't love cornbread?
Ingredients
Corn Bread
1 ¼ c flour
¾ c cornmeal
¼ c sugar
2 t baking powder
½ t salt
1 c skim milk
¼ c vegetable oil
1 beaten egg
Bread Pudding
½ c maple syrup
4 eggs
3 c Half and Half
¼ t salt
¼ c brown sugar
1 ½ lbs corn bread leftovers (About 3-4 c of cubed corn bread)
¾ c blueberries
2 T brown sugar
Peach Sauce with Jack Daniels
2 T butter
⅓ c brown sugar
1 T Jack Daniels
¼ t cinnamon
3 sliced peaches
Instructions
Cornbread:
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.
Bread Pudding:
Preheat oven to 300.
Butter an 8′ round souffle dish.
Whisk first 5 ingredients together. Add bread and blueberries. Let sit a few minutes to absorb the milk mixture.
Pour into prepared baking dish. Sprinkle with 2 T brown sugar or maple 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
Melt butter and brown sugar in a saute pan on 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.
Notes
For bread pudding it is best if somewhat dry leftovers are used.
Elke says
Outstanding!! Doubled it and so glad I did! Thank you so much--real crowd-pleaser!
Abbe says
Thanks so much Elke. Glad you enjoyed!
Susan Unrath says
I found out that someone else is making cornbread for the Labor Day block party so I found your recipe, dried out the cornbread that I made yesterday, doubled the recipe and used frozen blueberries. I just did a taste test…it is divine! And it weighs a ton. Wish I had a cart to use to get it to the party on the next block! Thank you so much for inspiring me to alter my party dish.
Abbe says
Great idea! This one is always a hit!
Julie says
Excellent recipe! Takes a lot longer to bake than the recipe called for, but well worth the wait.
Marcelle says
Abbe, I have leftover cornbread and a pint of blueberries in my kitchen right now!! How lucky for me 🙂 Lovely post, my friend. I have many older ones I need to update too!
Tina Eddy says
This is a favorite of mine! I make it allthe time. Sometimes I substitute the syrup for agave or honey. Sometimes I substitute full fat coconut milk for the 1/2 n 1/2. And sometimes I make it exactly as the recipe says. It all tastes good and is always a hit with family and friends. Great recipe.
Abbe Odenwalder says
Thanks so much Tina! It is always nice to get comments like yours. Love your ideas and now that I'm looking at this, I'm thinking I should make this real soon!
Ginger Wroot says
This looks heavenly. My sister was just here visiting, has left, and now I, like you, have lots of leftovers, including cornbread. Soooo....your recipe fits the bill! Thanks!
--G
gingerwroot.com
Abbe Odenwalder says
So happy it works, Ginger! I'm ready to make more cornbread, just so I can make this! It is good having leftovers though, isn't it?
Compliance Hong Kong says
This looks delicious, I will try it out. Thanks for the recipe.
technology capitalists says
I enjoyed looking at this very much and stand ready to serve. 🙂 Is it too late to have a repeat of this dish?
Love,
M.S.
P.S. You gals do look gorgeous. 🙂
Abbe Odenwalder says
Thanks, M.S. Glad you are getting around to noticing us!
Paula @ Vintage Kitchen Notes says
Your daughter is beautiful Abbe, and I'm glad you got to spend time with her, and that wonderful cake! I love bread pudding, but never made it with cornbread, probably because I hardly ever make cornbread, ja! The idea of adding blueberries is brilliant!
Abbe Odenwalder says
Thanks Paula! I love spending time with her! And you should try cornbread. it is so wholesome!
shannon weber says
your daughter is ADORABLE! happy belated birthday to her! and look at your cake....Abbe, i don't even need a future post to know that you did an excellent job; just look at it. it's stunning; i bet Zoe was thrilled. I would have been thrilled, for sure.
Aside from that, this cornbread pudding is perhaps one of the only bread puddings i've ever really been drawn to in a big way. I'm not much for the idea of bread pudding, but the texture of cornbread and the sweetness of blueberries seem like something that would work wonderfully in a dish like this. I love cornbread blueberry muffins, so i feel like this would be an easy, natural next step. so pretty!
Abbe Odenwalder says
Thanks Shannon! You are the expert in all things birthday! The cornbread was good and I can't wait to have more leftovers!
Abbe Odenwalder says
I know what you mean...That's when I grab potato chips and chocolate chips from the pantry. But it gets me thinking about what I want to cook the next day. Thanks for visiting Sharon. Hope to see you again!
Laura Dembowski says
That is a lot of company for sure! I'm sure it was a lot of fun too. The Momofuku cake looks amazing - I can't wait to read more about it. Bread pudding sounds super yummy too!
Abbe Odenwalder says
Laura, I've done a lot of Momofuku. Very interesting!
Sharon says
By golly, absolutely mouthwatering ❤ I really shouldn't be checking out food blogs so late at night. Great, now I'm feeling hungry...arghh!
kumars kitchen says
lovely idea to use cornbread for a summery blueberry pudding...it is unique but will taste so comforting...will try this yummy fruity dish for the weekend,thanks so much for sharing this recipe... 🙂
Abbe Odenwalder says
Enjoy Kumars. It is a good one. And the peach sauce is great with just ice cream!
Yi @ Yi Reservation says
Looks like you have a lot of things going on in your life. That doesn't mean you won't turn out some delicious food! The fancy corn bread looks fabulous and I bet it tastes even better than it looks. Thanks for sharing it
Abbe Odenwalder says
You know me well Yi! Good friends and family should always have good food. Makes for a great time, wouldn't you say? So glad you are back!
Denise Browning@From Brazil To You says
Abbe: I love the corn bread pudding! It looks quite comforting.I also loved to see your picture with your daughter. What pretty gals you both are!!!
Abbe Odenwalder says
Denise, it so nice being referred to as a gal! Thank you! That makes me feel young again! It was a comforting bread pudding!
ChgoJohn says
You sure have been busy lately! Well, Abbe, at least you now have a man servant. Should you ever be that busy again, he can shoulder most of the workload. I give you credit for coming up with this dessert. I'm partial to anything with blueberries and cornbread is a favorite, too. Why not combine them? That photo of a serving of the finished pudding looks very good. Great pic, too, of your daughter and George. 🙂
Abbe Odenwalder says
Thanks John! You made me laugh. Like he would shoulder the burden? Don't I wish?!! I was happy to get that last pic. George is very hard to photograph because he is totally black and he's been sick a lot this year and Zoe is HIS pet! So it was nice to get a good pic of the two of them! Thanks for noticing!
Lisa says
Awww what a cute puppy!!
Abbe Odenwalder says
Yes, he is! But he totally has no self esteem! Freddie, our other dog makes up for it! Thanks, Lisa!
Purabi Naha | Cosmopolitan Currymania says
Zoe is so beautiful! You have a lovely family and your pet is also very sweet. I experiment a lot with desserts and puddings are no exception. This recipe sounds intriguing!
Abbe Odenwalder says
Thanks Purabi! This is a good simple recipe and it stays fresh and tastes better even a few days after baking. George is a sweetheart but at 45 pounds he is really not a lapdog, though he thinks he is! I was just happy to get that picture since he is so hard to photograph!
Tricia Buice says
If you would cook like that all the time - I bet my husband would join your little ban of servants 🙂 Will work for food! He's also killer on leftovers - nothing goes to waste 🙂 Beautiful daughter Zoe and lovely photos. Praying high in the mountains is the perfect place to be - closer to God 🙂
Abbe Odenwalder says
Praying in the mountains is truly a gift from God. We've been doing this since the kids were 5 and it is so special. Anytime your husband wants to swing on by...But I'd love you to visit, too!
cquek says
Thank you for sharing yet another delicious and delightful post.
Abbe Odenwalder says
You are so welcome Cquek!
Anna and Liz Recipes says
Good Morning Abbe! I love this blueberry bread pudding recipe- genius idea to use corn bread! And the peach sauce sounds AMAZING! Thanks for sharing! Your daughter Zoe is beautiful, love the photos!
Abbe Odenwalder says
Oh, you two are so nice! Thanks for the compliments. She is as beautiful inside as out! Enjoy the bread pudding!
Angie Schneider says
Your daughter has your smile...bright and beautiful. Happy happy birthday, Zoe.
The cornbread pudding with peach sauce sounds and looks so intriguing and delish.
Abbe Odenwalder says
Angie, that is so sweet. You will enjoy this pudding. I know it!
Kitchen Riffs says
Sounds like you've been having a great time! Business travel stinks - I used to do a ton of it in another life, and am so glad all of that is behind me. Anyway, you've been eating well. It's so hard to create a truly new recipe, isn't it? Someone somewhere has already made almost everything. No matter - it's still fun messing around in the kitchen and figuring things out on your own. Great idea to combine corn bread and blue berries - I've never done that! Super looking bread pudding, and I love that peach sauce. Fun stuff - thanks.
Abbe Odenwalder says
Like the new logo, Mr. KR! Everything has been done but it is always fun to add your new twist. I love to travel but business travel is rough on everyone. Thanks! After too many weeks of being gone I always think everyone will forget me!