Recipes
Blueberry Cornbread Pudding with Blueberry Coulis
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Blueberry Cornbread Pudding with Blueberry Coulis
Recipe: Blueberry Cornbread Pudding with Blueberry Coulis
Executive Chef Phyllis Kaplowitz, Jacob Wirth Restaurant, Boston
Any brunch or dessert menu would profit from this luscious blueberry and cornbread pudding, surrounded with a sweet and silky blueberry sauce. For an extra flourish, add a scoop of lemon sorbet or swirl of whipped cream. Hint: Pudding that’s left at the end of service will reheat beautifully the next day.
Ingredients
- Prepared cornbread cut in small cubes: 6 cups
- Sugar: 1 cup
- Ground cinnamon: 1 teaspoon
- Milk: 2 cups
- Heavy (whipping) cream: 1 cup
- Eggs: 4
- Egg yolks: 3
- Vanilla extract: 2 teaspoons
- Fresh or frozen blueberries: 2 cups
- Unsalted pistachios, skins removed: ½ cup
- Blueberry Coulis: Recipe follows
Instructions
- Preheat oven to 225°F
- On a baking sheet, place cornbread cubes
- Bake until dry, stirring occasionally, about 1 hour
- Cool
- Increase oven temperature to 375°F
- Grease a 10- x 12-inch pan
- In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract
- Gently stir in cornbread until coated
- Stir in blueberries and pistachios
- Transfer blueberry mixture to prepared pan
- Cover
- Bake at 375°F for 45 minutes
- Uncover
- Bake until golden, about 20 minutes
- Cool
- To serve: Cut pudding in 3-inch squares
- Arrange on plates
- Drizzle Blueberry Coulis around and over pudding
- Serve with additional blueberries and whipped cream, if desired
Blueberry Coulis Instructions
- In a saucepan, combine ½ cup sugar with 1 cup water
- Bring to a boil
- Over low heat, simmer until sugar dissolves
- Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice
- Simmer until blueberries soften, about 3 minutes
- Transfer to a blender container
- Purée
- Force mixture through a fine sieve
- Cool
Quick notes
Blueberry Coulis Yield: about 2 cups
Number of servings (yield): 12