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Cornbread and Pumpkin Bread Pudding
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Cornbread and Pumpkin Bread Pudding
¼ cup soft whole butter
3 cups cornbread cut into 1" cubes
3 cups white bread cut into 1" cubes
1 cup finely chopped onion
2 cups diced cooked pumpkin or winter squash
1 cup cooked, chopped collards
1 cup diced cooked ham
2 teaspoons chopped fresh parsley
1 teaspoon chopped rosemary leaves
1 teaspoon chopped thyme leaves
10 large eggs
1 quart whole milk
1 cup shredded Monterey jack or other mild cheese
Pre-heat oven to 375°. Butter a 2"-deep casserole dish with 1 tablespoon butter (this will fill a pan 11 inches by 9 inches and 2 inches deep. The pan should hold at least 15 cups.
On a sheet pan, spread the cubed bread evenly and toast in the oven until crunchy.
In a large skillet, melt the remaining butter over medium-high heat. Sauté the onions.
In a large bowl, combine the pumpkin, collards and ham and the chopped parsley, rosemary and thyme. Add the sautéed onions and toasted bread, and toss to combine well.
Place the mixture into the buttered casserole dish.
In another mixing bowl, whisk the eggs, and add the milk, whisking to combine. Pour the egg mixture over the cornbread mixture.
Refrigerate at least 2 hours to allow the bread to absorb the liquid; this also can be refrigerated overnight.
When ready to bake, remove chilled pudding from refrigerator and allow it to sit 30 minutes; spread shredded cheese over the top.
Heat oven to 350°, and bake pudding for 45-50 minutes. Center should be 145° when done.