About Recipe

I start by making my own cornbread. I was inspired to use corn flavors in this dish after picking pumpkins one day and eating a mountain of kettle corn along the way. I wanted to blend pumpkin and corn together, so I’m using cornbread in this bread pudding with a decadent pumpkin custard. The cornbread has a little brown sugar in it for some sweetness. You usually use stale bread for bread pudding, but I found that this dish works great with making the cornbread the day of. You just let it cool and cube it up before pouring the custard over to soak in. The custard uses pumpkin puree, lots of brown sugar, and heavy cream for richness. A little cinnamon and nutmeg add warmth. I save some of the cornbread cubes to toss with brown sugar and butter, an unbeatable combination. These get toasted on top of the cornbread pudding at the last minute. A warm cinnamon caramel sauce gets poured on top. It soaks into all of the nooks and crannies of the pudding as the cornbread absorbs the sweet flavor. I pop some white popcorn as a finishing touch, adding a festive look to the dessert.

Ingredients