Cornbread & Pear Bread Pudding

Cornbread & Pear Bread Pudding

David Venable

Prep Time: 20 Minutes

Serves: 4–6

Ingredients

  • 1 cup heavy cream
  • 1/4 tsp cinnamon
  • 1/8 tsp cardamom
  • 1 tsp pure vanilla extract
  • 1 cup sugar
  • 4 each whole eggs
  • 4 each egg yolks
  • 2 Tbsp maple syrup
  • 1 cup corn (2 ears)
  • 3-1/2 cup chopped pear (medium dice)
  • 1 lbs corn bread (1-inch cubes)

Preparation

Pre heat oven to 350°F.

Whisk together the heavy cream, cinnamon, cardamom, vanilla, sugar, whole eggs and egg yolks, and maple syrup, and set aside.

In a medium bowl, combine cubed corn bread, chopped pears, and shaved corn.

Pour the custard on top of the corn bread and pear mixture and let sit for 10 minutes to allow the bread to soak up the liquid.

Pour the entire mixture in 10" greased cast iron pan, cover with foil, and place it into the oven. Cook it at 350°F for 35–40 minutes.

While the bread pudding is in the oven, make the sauce. In a small sauce pot, heat the honey, bourbon, and pinch of salt.

Add the butter, whisking 1 Tbsp at a time.

Mix cornstarch and water together to make a slurry, and add it to the honey mixture to thicken, then set aside.

After 35–40 minutes, remove the cover on the cast iron pan and continue to cook the corn bread pudding to give it a golden-brown finish.

Remove it from the oven and top it with the honey butter sauce.

It can be best served with vanilla ice cream or fresh whipped cream.

Cook's Notes

Substitute the pears with gala or honeycrisp apples if you'd like. If sweet corn is not in season, you can use canned corn.

Print Recipe

Sauce

  • 1/3 cup honey
  • 1/2 Tbsp water
  • 1/2 Tbsp cornstarch
  • 1 Tbsp bourbon
  • Pinch of salt
  • 2 Tbsp butter