39 Cornbread and Pumpkin Bread Pudding November 2017

Cornbread and Pumpkin Bread Pudding

1 quart (4 cups) whole milk

10 large eggs

1 tsp salt

4 cups cornbread cut into 1-inch cubes

4 cups white bread cut into 1-inch cubes

2 ounces soft whole butter.

1 cup finely chopped onion

2 teaspoons chopped fresh parsley

1 teaspoon chopped rosemary leaves

1 teaspoon chopped  thyme leaves

1 cup cooked, chopped collards

1 cup diced cooked ham

2 cups diced cooked pumpkin or other winter squash

1cup shredded Jack or other mild cheese


Pre-heat the oven to 375˚ F

Butter a 2 “ deep half hotel pan with 1 tablespoon butter  Spread the cubes on a half sheet pan and toast until crunchy.

Melt the remaining butter in a large skillet over medium-high heat. Sauté the onions.

Combine the onions, collards, ham, and the chopped parsley, rosemary, and thyme in a large bowl

Add the toasted bread and toss to combine well.

Put the mixture  into a buttered half hotel  pan or casserole dish (this will fill a pan 11 inches by 9 inches and 2 inches deep. The pan should hold at least 15 cups.)

Crack the eggs into a bowl and whisk until blended. Add milk, salt, and pepper and whisk to combine. Pour the egg mixture over the cornbread mixture in the hotel pan.

refrigerate to allow the dried bread to absorb the liquid. May be held overnight.

Remove the chilled pudding and spread

the cheese over the top. Allow to sit 30 minutes before baking at 350˚ F for 45-50 minutes. Center should be 145˚ F.