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 coulis. For an extra flourish, add a scoop of lemon sorbet or swirl of whipped cream. Hint: Pudding that’s left at the end will reheat beautifully the next day.

Servings & Time

Nutrition Per Serving

Ingredients

6 cups prepared cornbread cut in small cubes (about 1.5 boxes of cornbread mix, prepared)

1 cup sugar

1 teaspoon ground cinnamon

2 cups milk

1 cup heavy whipping cream

4 eggs

3 egg yolks

2 teaspoons vanilla extract

2 cups fresh or frozen blueberries

1/2 cup unsalted pistachios, skins removed

Preparation

Blueberry Cornbread Pudding 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