Any plain corn bread will work in this cozy recipe from chef Edward Lee.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
bake:
1 hr 45 mins
stand:
45 mins
cook:
10 mins
total:
3 hrs 25 mins
Servings:
12
Yield:
8 cups
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Ingredients

Ingredient Checklist
Coconut Sauce

Directions

Instructions Checklist
  • Place corn bread cubes in a 15x10x1-inch baking pan. Bake in a 200° oven for 10 to 15 minutes or until dry. Remove from oven. Set aside.

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  • Increase oven temperature to 400°. Prick sweet potatoes with a fork and place on a 15x10x1-inch baking pan. Bake for 1 hour or until tender. Remove from oven; let stand for 10 minutes. Cut potatoes in half lengthwise. Scoop out potato pulp into a medium bowl. Add 2 tablespoons brown sugar and mash with a potato masher or fork; set aside. Reduce oven temperature to 350°F.

  • In a large bowl combine the corn bread cubes and pecans. Gently fold in the mashed sweet potatoes.

  • In a medium bowl, whisk together the milk, eggs, 1/2 cup brown sugar, the vanilla, cinnamon, salt and nutmeg. Pour milk mixture over the cornbread mixture and let stand for 5 minutes.

  • Lightly butter a 13x9x2-inch baking pan or twelve 6-ounce custard cups or ramekins. Pour corn bread mixture into the pan or cups. (If using cups, arrange them on two 15x10x1-inch baking pans.) In a small bowl, combine the 1/4 cup brown sugar, the butter and coconut. Dot this mixture on top of the bread pudding. For large pudding, bake for 35 minutes or until golden brown and a knife inserted near the center comes out clean. For small puddings, bake for 8 minutes, then rotate pans between lower and upper shelves and bake for 9 minutes more, or until golden brown and a knife inserted near centers comes out clean. Let large pudding stand 30 minutes before serving;
    let small puddings stand 5 minutes.

  • Meanwhile, in a small saucepan, combine coconut milk, granulated sugar, lime zest and lime juice. Bring to boiling, whisking to dissolve sugar. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. In a small bowl, combine the water and cornstarch. Add cornstarch mixture to saucepan. Cook and stir for 2 minutes more or until sauce is slightly thickened. Remove from heat. Drizzle sauce over puddings or pass it in a small pitcher.

Individual Bread Puddings

Lightly butter twelve 6-ounce custard cups; set aside. Prepare bread pudding mixture as directed. Spoon mixture evenly into prepared custard cups. Using two 15x10x1-inch baking pans place 6 custard cups on each pan. Bake, uncovered, in a 350°F oven on two shelves for 8 minutes. Rotate pans between the lower and upper shelves. Bake an additional 9 minutes or until golden brown and a knife inserted near centers comes out clean. Cool in custard cups for 5 minutes. Transfer to a serving platter. Prepare Coconut Sauce as directed; serve with warm puddings. Pass any additional sauce. Makes 12.

Prepare a 15-ounce package of cornbread according to package directions to get about 6 cups of cubed cornbread.

To Store:

Completely cool leftover pudding or individual puddings. Cover and store in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350° oven until warmed through.

Nutrition Facts

418 calories; fat 21g; cholesterol 83mg; saturated fat 12g; carbohydrates 54g; mono fat 5g; poly fat 2g; trans fatty acid 0g; insoluble fiber 3g; sugars 30g; protein 7g; vitamin a 3793.9IU; vitamin c 2.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.3mg; vitamin b6 0.2mg; folate 39.8mcg; vitamin b12 0.4mcg; sodium 446mg; potassium 334mg; calcium 136mg; iron 2.6mg.
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