Description
This Cornbread Bread Pudding with Salted Honey Butter Syrup is a comforting and indulgent dessert that combines moist, sweet cornbread baked into a creamy pudding, topped with a rich and savory honey butter syrup flavored with a touch of sea salt. The perfect balance of sweet and salty makes it an irresistible treat for any occasion.
Ingredients
Cornbread Bread Pudding
- 4 cups day-old cornbread, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Salted Honey Butter Syrup
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/2 teaspoon sea salt
Instructions
- Prepare the Cornbread: Cube day-old cornbread into 1-inch pieces and place them in a large mixing bowl. Using slightly stale cornbread ensures the pudding absorbs the custard well without becoming soggy.
- Make the Custard: In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Combine Cornbread and Custard: Pour the custard mixture over the cubed cornbread, gently folding to coat all pieces evenly. Let it soak for about 15 minutes so the bread absorbs the custard.
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish or similar size.
- Bake the Pudding: Transfer the soaked cornbread mixture into the prepared baking dish, spreading it evenly. Bake for 45-50 minutes until the custard is set and the top is golden brown. Insert a knife or toothpick into the center; it should come out clean when done.
- Make the Salted Honey Butter Syrup: While the pudding bakes, melt the butter in a small saucepan over medium heat. Stir in the honey and sea salt until the mixture is smooth and begins to slightly thicken, about 3-5 minutes. Remove from heat and set aside.
- Serve: Once the bread pudding is done, allow it to cool for 10 minutes. Drizzle the salted honey butter syrup generously over warm slices and serve immediately for the best flavor experience.
Notes
- For best results, use slightly stale cornbread to prevent the pudding from becoming too mushy.
- The syrup can be warmed before serving if desired to keep it pourable.
- To make ahead, assemble the pudding and refrigerate overnight before baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- If you prefer a less sweet syrup, reduce the honey slightly.
