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.