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Loading...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.
Ingredients
- 6 cups prepared cornbread cut in small cubes
- 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
- ½ cup unsalted pistachios, skins removed
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