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Bread Pudding: Apple Bourbon Cornbread Pudding

Source of Recipe

Washington Post 3/6/96


List of Ingredients

2 tb Unsalted butter
1 lb Corn bread OR Corn toaster cakes
3 c Milk
3 Granny Smith Apples Peeled, cored, and cubed
3 Eggs
3/4 c Firmly packed brown sugar
1/4 ts Salt
1 c Light cream
1/4 c Bourbon
1 t Vanilla


Recipe

Cut the cornbread into one inch cubes. Preheat the oven to 350 degrees. Grease the bottom of a GLASS or Ceramic 9 1/2 x 13 1/2 x 2 inch baking dish with 2 teaspoons of the butter. Scatter the corn bread cubes in an even layer. Pour 1 1/2 cups of the milk over top and set aside for 20 minutes.

Scatter the apples over the bread. In a separate bowl, combine the eggs, sugar, salt, remaining milk, cream, bourbon and vanilla until smooth Pour over the bread and apples and mix to coat and submerge all the bread. Scatter the remaining butter in pieces over the top. Bake in the preheated oven for one hour, until top is brown and custard is set. Allow the pudding to cool for at least 10 minutes before serving.