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Leftover Cornbread Pudding

This is good with regular or Sweet Potato Cornbread. Can be cut in half for a smaller pan. It's retro and vaguely Southern, definitely comfort food, but elegant enough in a souffle dish to put on any table, especially if the ingredients are all local.

Ingredients:

2 Tbl sugar

1/2 tsp cinnamon

4 eggs + 1 egg yolk

2/3 cup sugar

2 1/2 cups milk

2 1/2 cups heavy cream

1 Tbl vanilla extract

3 Tbl bourbon (optional)

1 Tbl ground nutmeg

1/4 tsp salt

6-8 cups of leftover cornbread chunks

1 1/2 Tbl butter, melted

Directions:

1. Mix the sugar and cinnamon and set aside. Preheat the oven to 325 and grease a 9x13 inch baking pan with butter.

2. Whisk the eggs, yolk, and sugar together in a large bowl. Add the milk and cream and whisk. Add the vanilla extract, bourbon, nutmeg, salt, and whisk.

(The original recipe called for milk and cream, but I use half & half. If I I don't have enough h&h, I just sub some milk, cream, buttermilk, or whatever dairy I have on hand.)

3. Add 6 cups of bread to the liquid, reserving 2 cups of bread, and let sit for 20 minutes. If you have less cornbread, soak about 3/4 of it.

Pour this mixture into the baking dish. Scatter the reserved bread on the surface of the mixture. Pour the butter into this exposed bread, and sprinkle the cinnamon sugar over the whole surface.

Bake for 45 - 60 minutes. Let it sit for 45 minutes. It will be hard to wait.

Notes:

First Try - Dec 2007: Made far too much Sweet Potato Cornbread (see recipe) for dinner, and made pudding with the leftovers the next morning. Took longer to bake than the 45 minutes mentioned in the original recipe - an hour in the oven and even then the center seemed loose. I left it in the cooling oven for another half an hour. Perhaps because I used part milk and part half-and-half, since we had no cream on hand. I ate it warm and it was fabulous, especially on a cold winter afternoon. The sweet potatoes were thrice-baked at this point - first roasted in the oven, then baked into cornbread, and finally baked again in the pudding.

Nov 2008 - Having now made this 2-3 times, it always takes longer in the oven. Bake until it stops being jiggly, and is very puffy. Will collapse as it cools. Took it to a Thanksgiving dinner and it was a hit both as a dinner side and a dessert course.

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