Monday, September 9, 2013

Corn Bread Blueberry Bread Pudding or What To Do with Leftover Corn Bread



 After 18 days of non stop company, my head is full. Bursting, actually. And if you could call my daughter company, well yes it is a stretch, but when you get used to someone not being home for awhile, it gets tiring squeezing everything in. I'd have her move back in a nanosecond. I miss her and I hate the quiet in my house. A lot. Well, most of the time. Okay. It is good to have a break. 

Thinking of this made me realize that this is the first year my husband and I have been together full time, for about 6 years.  Maybe more. He traveled waaaay too much. And being away for that long makes marriage tough. And it makes it tough when you finally do get back together. Which is why he is now my man servant. He named himself this. So, no, he is no longer rabbit catcher; though he was quite good at it. He is now man servant. I told him I could use about 10 man servants. He said he could too. Feel free to apply.

When I last wrote, I was cooking nonstop for my in laws. They left the day after Zoe got home and since Zoe was here I've hardly cooked at all. No, we weren't going out to eat much but we had a lot of leftovers. I gave her the requisite steak dinner after she and her dad watched CU beat CSU, which I'm told just shouldn't have happened. And then we ate lots of nachos loaded with pulled pork when family friends came over on Labor Day to happy hour with us. We also had my favorite shrimp ceviche and Zoe made peach margaritas with basil that I should have snapped a picture of. Alas, there were none left.

We celebrated the Jewish New Year with pasta and burrata. It wasn't planned that way but sometimes things don't work out the way they are planned. The day of Rosh Hashonah was spent in the mountains at our Temple's summer camp. We prayed up there with good friends and about 100 other people, in our jeans, outside under the trees, with the sounds of the stream rushing in the background. We believe we are the  world's highest praying congregation at over 9,000 feet elevation. No one has heard otherwise.




 (And yes, we have heard the other joke.) Later we had roast chicken and chicken soup with to die for kreplach, at a friend's house. After that it was time to watch the Broncos trounce the Ravens and finish off the Momofuku Milk Bar birthday cake I made Zoe. (More on that in another post.)



 Friday we had dinner at a new restaurant, the Populist, that was fun, but all three of us were  pretty tired.  It had been a full week of communing with each other and kicking off the Jewish new year. My expectations were that I would still write while Zoe was home, but my brain was somewhere else. Words failed me as I was nourished just spending the time with her. And now I am looking through food photos and family photos and trying to see where to begin again. 

Kind of fitting since that's what the Jewish New Year is all about. New beginnings. Wiping the slate clean. Fresh starts. Last year was a tough one. This year will be good. I feel it deep in my bones. These bones are so, so ready to jump for joy. I just hope my man servant can catch.



And now to corn bread. I love corn bread. I love corn. You know that, right? Never one to leave anything go to waste I experimented with corn bread bread pudding. No, I am not the first, after searching Google on what I thought was an original idea. Well, it is a brilliant idea, but I guess I wasn't the first to arrive at this. In any case, corn bread and blueberries are a perfect combo of flavors. This was a big hit with the in laws and my man servant.  I know you will like it, too. 




Corn Bread Bread Pudding with Blueberries and a Peach Topping
Serves 8
Adapted from Martha Stewart
Time to Make: About 15 minutes and 60-75 minutes to bake
Ingredients:

1/2 c maple syrup
4 eggs
3 c 1/2 and 1/2
1/4 t salt
1/4 c brown sugar
1 1/2 lbs corn bread leftovers (About 3-4 c of cubed corn bread)
3/4 c blueberries
2 T brown sugar

Directions: Preheat oven to 300.

Butter an 8' round souffle dish. Place corn bread cubes and blueberries in dish.

Whisk first 5 ingredients together. Pour over bread and blueberries. Sprinkle with 2 T brown sugar. You can add cinnamon, too if you like. Feel free to sub in different fruits. And don't be afraid to add more liquid. The creamier the better. Make sure your bread is covered with liquid. Let liquid soak in about 5-10 minutes.

Bake at 300 for 60-75 minutes. Serve warm with peach sauce or  just serve alone with whipped or ice cream.




Peach Sauce
2 T butter
1/3 c brown sugar
1 T Jack Daniels
1/4 t cinnamon
3 sliced peaches

Melt butter and brown sugar in a saute pan on stove. Stir in the Jack or leave out. Add cinnamon. Stir in peaches and cook for a few minutes until peaches are softened enough to your liking. Put a few spoonfuls over each serving of bread pudding and top with ice cream or whipped cream. 

Our peaches have been superb this year!

Click here for more New Year Faves:
My Mother's Brisket
Onion Lover's Twist
Chopped Liver
Mocha Nut Cake


George is so happy when Zoe is home.



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35 comments:

  1. Sounds like you've been having a great time! Business travel stinks - I used to do a ton of it in another life, and am so glad all of that is behind me. Anyway, you've been eating well. It's so hard to create a truly new recipe, isn't it? Someone somewhere has already made almost everything. No matter - it's still fun messing around in the kitchen and figuring things out on your own. Great idea to combine corn bread and blue berries - I've never done that! Super looking bread pudding, and I love that peach sauce. Fun stuff - thanks.

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    1. Like the new logo, Mr. KR! Everything has been done but it is always fun to add your new twist. I love to travel but business travel is rough on everyone. Thanks! After too many weeks of being gone I always think everyone will forget me!

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  2. Your daughter has your smile...bright and beautiful. Happy happy birthday, Zoe.
    The cornbread pudding with peach sauce sounds and looks so intriguing and delish.

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    1. Angie, that is so sweet. You will enjoy this pudding. I know it!

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  3. Good Morning Abbe! I love this blueberry bread pudding recipe- genius idea to use corn bread! And the peach sauce sounds AMAZING! Thanks for sharing! Your daughter Zoe is beautiful, love the photos!

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    1. Oh, you two are so nice! Thanks for the compliments. She is as beautiful inside as out! Enjoy the bread pudding!

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  4. Thank you for sharing yet another delicious and delightful post.

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  5. If you would cook like that all the time - I bet my husband would join your little ban of servants :) Will work for food! He's also killer on leftovers - nothing goes to waste :) Beautiful daughter Zoe and lovely photos. Praying high in the mountains is the perfect place to be - closer to God :)

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    1. Praying in the mountains is truly a gift from God. We've been doing this since the kids were 5 and it is so special. Anytime your husband wants to swing on by...But I'd love you to visit, too!

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  6. Zoe is so beautiful! You have a lovely family and your pet is also very sweet. I experiment a lot with desserts and puddings are no exception. This recipe sounds intriguing!

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    1. Thanks Purabi! This is a good simple recipe and it stays fresh and tastes better even a few days after baking. George is a sweetheart but at 45 pounds he is really not a lapdog, though he thinks he is! I was just happy to get that picture since he is so hard to photograph!

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  7. Replies
    1. Yes, he is! But he totally has no self esteem! Freddie, our other dog makes up for it! Thanks, Lisa!

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  8. You sure have been busy lately! Well, Abbe, at least you now have a man servant. Should you ever be that busy again, he can shoulder most of the workload. I give you credit for coming up with this dessert. I'm partial to anything with blueberries and cornbread is a favorite, too. Why not combine them? That photo of a serving of the finished pudding looks very good. Great pic, too, of your daughter and George. :)

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    1. Thanks John! You made me laugh. Like he would shoulder the burden? Don't I wish?!! I was happy to get that last pic. George is very hard to photograph because he is totally black and he's been sick a lot this year and Zoe is HIS pet! So it was nice to get a good pic of the two of them! Thanks for noticing!

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  9. Abbe: I love the corn bread pudding! It looks quite comforting.I also loved to see your picture with your daughter. What pretty gals you both are!!!

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    1. Denise, it so nice being referred to as a gal! Thank you! That makes me feel young again! It was a comforting bread pudding!

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  10. Looks like you have a lot of things going on in your life. That doesn't mean you won't turn out some delicious food! The fancy corn bread looks fabulous and I bet it tastes even better than it looks. Thanks for sharing it

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    1. You know me well Yi! Good friends and family should always have good food. Makes for a great time, wouldn't you say? So glad you are back!

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  11. lovely idea to use cornbread for a summery blueberry pudding...it is unique but will taste so comforting...will try this yummy fruity dish for the weekend,thanks so much for sharing this recipe... :-)

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  12. Enjoy Kumars. It is a good one. And the peach sauce is great with just ice cream!

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  13. By golly, absolutely mouthwatering ❤ I really shouldn't be checking out food blogs so late at night. Great, now I'm feeling hungry...arghh!

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  14. That is a lot of company for sure! I'm sure it was a lot of fun too. The Momofuku cake looks amazing - I can't wait to read more about it. Bread pudding sounds super yummy too!

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    1. Laura, I've done a lot of Momofuku. Very interesting!

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  15. I know what you mean...That's when I grab potato chips and chocolate chips from the pantry. But it gets me thinking about what I want to cook the next day. Thanks for visiting Sharon. Hope to see you again!

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  16. your daughter is ADORABLE! happy belated birthday to her! and look at your cake....Abbe, i don't even need a future post to know that you did an excellent job; just look at it. it's stunning; i bet Zoe was thrilled. I would have been thrilled, for sure.
    Aside from that, this cornbread pudding is perhaps one of the only bread puddings i've ever really been drawn to in a big way. I'm not much for the idea of bread pudding, but the texture of cornbread and the sweetness of blueberries seem like something that would work wonderfully in a dish like this. I love cornbread blueberry muffins, so i feel like this would be an easy, natural next step. so pretty!

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    1. Thanks Shannon! You are the expert in all things birthday! The cornbread was good and I can't wait to have more leftovers!

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  17. Your daughter is beautiful Abbe, and I'm glad you got to spend time with her, and that wonderful cake! I love bread pudding, but never made it with cornbread, probably because I hardly ever make cornbread, ja! The idea of adding blueberries is brilliant!

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    1. Thanks Paula! I love spending time with her! And you should try cornbread. it is so wholesome!

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  18. I enjoyed looking at this very much and stand ready to serve. :) Is it too late to have a repeat of this dish?
    Love,
    M.S.
    P.S. You gals do look gorgeous. :)

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    1. Thanks, M.S. Glad you are getting around to noticing us!

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  19. This looks delicious, I will try it out. Thanks for the recipe.

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  20. This looks heavenly. My sister was just here visiting, has left, and now I, like you, have lots of leftovers, including cornbread. Soooo....your recipe fits the bill! Thanks!
    --G
    gingerwroot.com

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    1. So happy it works, Ginger! I'm ready to make more cornbread, just so I can make this! It is good having leftovers though, isn't it?

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