Summer Berry Cornbread Pudding
Treat yourself to the irresistible charm of Summer Berry Cornbread Pudding, a delightful twist on classic bread pudding that combines the sweetness of vibrant mixed berries with the rustic texture of cornbread. Perfect for summer gatherings, this dessert pairs day-old cornbread with a velvety custard made from whole milk, heavy cream, and a hint of cinnamon and vanilla. The berries bring bursts of juicy flavor that complement the warm, golden-baked pudding. Ready in just over an hour, it’s easy to make and ideal for serving warm with a dusting of powdered sugar or a dollop of whipped cream. Whether topped with ice cream or enjoyed on its own, this berry-filled dessert is a crowd-pleasing favorite for bright, sunny days. Keywords: summer dessert recipe, cornbread pudding, berry bread pudding, easy summer desserts, baked berry custard.
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Recipe Information
Ingredients
- 4 cups (cubed, day-old or fresh) Cornbread
- 2 cups Mixed berries (strawberries, blueberries, raspberries, blackberries)
- 0.5 cups Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon (for greasing the dish) Unsalted butter
- 0.25 cup (optional, for dusting) Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized dish with unsalted butter.
In a large mixing bowl, combine the cubed cornbread and mixed berries. Gently toss them together to distribute the berries evenly.
In a separate large bowl, whisk together the granulated sugar, whole milk, heavy cream, eggs, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
Pour the custard mixture over the cornbread and berry mixture. Let it sit for about 10 minutes to allow the cornbread to absorb the custard.
Transfer the mixture to the prepared baking dish, spreading it evenly. Use a spoon or spatula to gently press the cornbread down to ensure it is submerged in the custard.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove the pudding from the oven and allow it to cool slightly before serving. Dust with powdered sugar if desired.
Serve warm on its own or with a scoop of vanilla ice cream or whipped cream for an extra treat.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 311.9 g | 113% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 177.8 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 11.9 mcg | 59% | |
| Calcium | 1462 mg | 112% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
