Breakfast Recipes: Blueberry Cornbread Pudding with Blueberry Sauce
Breakfast Recipes: Blueberry Cornbread Pudding with Blueberry Sauce Recipe
I love blueberries. We have 6 bushes growing along our driveway and every year I look forward to them dotting the drive. I always plan on freezing the vast majority of them, or at least baking lots of delicious desserts, but we generally eat them right off the bush and they never make it past our stomachs. I’m talking buckets full!
This year I plan on trying a few recipes and I’ve promised myself this is one of them. This recipe makes use of premade cornbread – homemade would be best, but a boxed or purchased version would word as well.
Get more recipes and information on blueberries by going to www.LittleBlueDynamos.com.
Ingredients
- 6 cups baked cornbread, cut into 1-inch cubes
- 1 c sugar
- 1 tsp ground cinnamon
- 2 c milk
- 1 c half-and-half
- 4 eggs
- 3 egg yolks
- 2 tsp vanilla extract
- 2 c fresh blueberries
- ½ c unsalted pistachios, skins removed
- 2 Tbl sugar
- 2 tsp cornstarch
- 3 c frozen blueberries, about 1 pd
Instructions
Preheat oven to 225ºF.
On a baking sheet, place corn bread cubes; bake until dry, stirring occasionally, about 1 hour; cool.
Increase oven temperature to 375ºF.
Grease a 10x12-inch pan.
In a large bowl, combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla.
Gently stir in corn bread until coated. Stir in blueberries and pistachios.
Transfer blueberry mixture to prepared pan; cover.
Bake 45 minutes.
Uncover; bake until golden, about 20 minutes; cool.
In a medium saucepan, stir 2 tablespoons sugar and cornstarch together until blended; add frozen berries, toss until coated.
Cover and cook over low heat, stirring occasionally until berries thaw and mixture starts to boil, 5 to 7 minutes.
Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes. Stir in additional sugar, if desired.
To serve: Cut pudding into 3-inch squares; arrange on plates. Drizzle Blueberry Sauce over pudding. Serve with additional blueberries and whipped cream, if desired.
Blueberries are nutritional powerhouses and for their few calories, they pack some amazing nutrition. Blueberries are packed with antioxidants including vitamin C and fiber. They’re a great boost anytime of the year – both fresh and frozen.
Recipe compliments of www.LittleBlueDynamos.com.
I am always looking for new brunch ideas, this recipe is perfect, Thank you!!
this is something i would love to try to make…it reminds me of a fancy brunch buffet or something..maybe one day I’ll get around to making it – it looks so good.
You have some awesome recipes on your site, and this is one that I love. I like cornbread and by putting blueberries in them makes this combination a good recipe. And putting pistachios in this recipe really gives a crunchy taste that is great. I am going to make this recipe!
blueberry sauce sounds amazing
I love blueberry desserts but don’t like them “plain”. It would be great to have some blueberry bushes so I wouldn’t have to buy them to bake with.
Putting blueberry bushes into our landscape was the smartest thing we ever did.
We planted blueberry bushes last year and I am already thinking about this year’s blueberry crop. Your recipe really intrigues me with the cornbread and unsalted pistachio nuts. I can’t wait to try this! Thx.
It’s an interesting combination for sure. Here’s hoping you have an amazing harvest!