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    Wednesday
    Mar302016

    Blueberry Cornbread Pudding w/ Blueberry Coulis

     

    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

    1. Preheat oven to 225°F
    2. On a baking sheet, place cornbread cubes
    3. Bake until dry, stirring occasionally, about 1 hour
    4. Cool
    5. Increase oven temperature to 375°F
    6. Grease a 10- x 12-inch pan
    7. In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract
    8. Gently stir in cornbread until coated
    9. Stir in blueberries and pistachios
    10. Transfer blueberry mixture to prepared pan
    11. Cover
    12. Bake at 375°F for 45 minutes
    13. Uncover
    14. Bake until golden, about 20 minutes
    15. Cool
    16. To serve: Cut pudding in 3-inch squares
    17. Arrange on plates
    18. Drizzle Blueberry Coulis around and over pudding
    19. Serve with additional blueberries and whipped cream, if desired

    Blueberry Coulis Instructions

    1. In a saucepan, combine ½ cup sugar with 1 cup water
    2. Bring to a boil
    3. Over low heat, simmer until sugar dissolves
    4. Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice
    5. Simmer until blueberries soften, about 3 minutes
    6. Transfer to a blender container
    7. Purée
    8. Force mixture through a fine sieve
    9. Cool

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