This recipe makes 6-8 oz ramekins OR 1 casserole dish.

Ingredients:

For Bread Pudding:

-1 loaf of Mrs. Hewitt’s Cornbread, baked (using cornbread mix)

-2/3 cup brown sugar

-1 1/2 cup milk (2% or more preferred, non-dairy works, too)

-3/4 cup heavy cream

-3 eggs

-1/2 teaspoon cinnamon

For Caramel Topping:

(could substitute with pre-made caramel sauce, though this is quick and easy)

-1/4 cup brown sugar

-2 tablespoons light corn syrup

-2 tablespoons butter

-1/8 teaspoon coarse kosher salt

-1/8 teaspoon baking soda

Directions:

  1. Preheat the oven to 325 degrees and spray a casserole dish or 8 oz ramekins with nonstick spray.
  2. Cut Mrs. Hewitt’s Cornbread into 1/2” cubes. I cut mine in half across the middle, then cut a 1/2” grid from the top down. This makes it quick and easy.
  3. Fill baking dish/dishes with cubed cornbread. I filled my ramekins a little above the top of the container so I’d get plenty of nice crunchy bits on top.
  4. Sprinkle tops with half your brown sugar (1/3 cup if making full recipe)
  5. Whisk together all remaining ingredients. I do this in a large measuring cup so it’s easy to pour into baking dishes.
  6. Pour wet mix over cornbread, stopping 1/4” below the top of your container (for reference if you’re using ramekins)
  7. If using ramekins, place on a lined cookie sheet.
  8. Lightly tent foil over the top of the dish/dishes. Leave covered for the first half of baking.
  9. Bake for 50-60 minutes, removing foil after about 25 minutes, until a toothpick inserted in the middle comes out with crumbs and isn’t wet, remove from the oven.
  10. Use something to poke holes in the top of your bread pudding so caramel can sink in. I used a chopstick since ramekins are small, but if using a casserole dish you could probably even use a wooden spoon handle.
  11. Make caramel topping, if desired, while your cornbread bread pudding is cooling.

Caramel Topping:

***This sets firm and that happens FAST. Make sure you have all ingredients ready before you start, and that you do not wait between steps. Move from one step immediately to the next.

  1. Add butter, brown sugar, and light corn syrup to a small pan and cook, stirring constantly over medium heat until it just starts to boil gently.
  2. Let boil gently, turn down heat if needed, WITHOUT stirring for 1 minute.
  3. Stir quickly, remove from heat, add salt and baking soda (stirring right away), and pour over your finished bread pudding. DO NOT WAIT TO POUR.

Enjoy while it’s warm! 

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