Cornbread and Sweet Potato Bread Pudding with Coconut Sauce
Any plain corn bread will work in this cozy recipe from chef Edward Lee.
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.
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.