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RECIPE # 4195 - CORNBREAD BREAD PUDDING - Thursday, September 11, 2008

RECIPE # 4195 - CORNBREAD BREAD PUDDING - Thursday, September 11, 2008

CREATED Sep 11, 2008

Chef Toby Willis / Macke's Restaurant

Cornbread for Bread Pudding

1 cup butter, melted
1/2 cup granulated sugar
4 large eggs
2 cup milk
2 cup all-purpose flour
2 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt

Preheat oven to 375. Spray a half-pan; set aside. Combine butter with sugar and eggs in a large mixing bowl. Blend in milk, flour, cornmeal, baking powder, and salt until the batter is just blended (a few lumps are ok). Pour batter into prepared pan and bake for about 25 minutes or until surface springs lightly when touched and a toothpick inserted in center comes out clean. Remove from oven and allow to cool.

Cornbread Bread Pudding

6 eggs

1 1/2 cups sugar

1 1/2 qt. Heavy cream

1 recipe cornbread, crumbled

2 pints blackberries

4 peaches, peeled, medium slices

2 t. cinnamon

1 T fresh ginger, grated

1 1/2 T pure vanilla extract

Preheat oven to 350 degrees. Spray individual soufflé dishes or large soufflé or baking pan. Whisk eggs together until combined in a large mixing bowl; add sugar and whisk until well combined. Whisk in heavy cream; then add cinnamon, ginger, & vanilla extract and mix until combined. Add crumbled cornbread, blackberries, & peaches and toss with a spoon until mixed together. Let set 30 minutes. Fill dishes with bread pudding mixture. Place on sheet pan and bake (25-30 minutes for individual soufflés or 45-50 minutes for pan or large soufflé). Serve warm.

Sweet Tea Caramel Sauce

2 cups water
6 Earl Grey tea bags
1/2 cup granulated sugar
1/2 cup heavy cream

Bring 2 cups cold water to a boil in a large, heavy saucepan. Add the tea bags, cover and let steep for 20 minutes. Remove the tea bags (squeeze them out) and then return tea to a simmer until it has reduced by half, so you have 1 cup of really strong tea remaining. Add 1/2 cup sugar to the saucepan and continue to simmer over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes. Carefully pour in the cream. Be careful, as it will bubble up. Continue to cook for 1 minute.

Buttermilk Sorbet

1 qt. well-shaken buttermilk
1 1/2 cups light corn syrup
4 teaspoons packed finely grated lemon zest (from 6 medium lemons)
1/2 cup fresh lemon juice
1/2 cup sugar

Special equipment: an ice cream maker

Stir together buttermilk, corn syrup, zest, juice, and sugar in a bowl until sugar is dissolved. Refrigerate, covered, until cold, at least 2 hours. Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.