Recipe Remix: Corn Muffin Bread Pudding with Blueberry Maple Compote

Remember those mini corn muffins we used to make our lives easier for last weeks brunch buffet? Well we couldn't just let the leftovers go to waste, so we reimagined them into a delicious bread pudding that will knock your socks off.

Bread pudding is one of our go-to dessert recipes because it's easy to make in large quantities, you can usually repurpose some leftover bread you have around the kitchen, and it's the perfect blank canvas to punch in any seasonal flavor you like. And it's delicious, and we love delicious things.

I start with a good base recipe, then adjust based on what type of bread I'm using and what mix-ins or toppings I have planned.

Here's how we made this one:

Corn Muffin Bread Pudding with Blueberry Maple Compote

(makes 6-8 servings)

For the Bread Pudding

2 eggs 2 tablespoons melted butter

2 tablespoons brown sugar 2 tablespoons vanilla 2 cups whole milk

1/2 cup heavy cream 1 1/2 cups sugar 3 1/2 to 5 cups corn muffins, broken up into pieces

For the Compote

2 cups fresh blueberries

1/2 cup pure maple syrup

For the Whipped Cream

1 cup heavy whipping cream

2 tablespoons brown sugar

1 teaspoon vanilla

To Make the Bread Pudding:

Preheat oven to 325 degrees. Beat together eggs, vanilla, and milk. Melt the butter and whisk in the brown sugar until it's a syrup consistency, then add to your liquid mixture. Add sugar and mix until sugar is dissolved. Arrange corn muffin pieces in a nine-inch baking dish, then pour your liquid over the bread. Bake for 55 to 70 minutes, or until crust is golden brown all over the top and middle is set.

But Amanda, why did you stray from the base recipe?! Because the corn muffins we were using as our bread base were already sweet, I cut down the regular sugar the recipe called for so we retained some of that natural corn flavor. I also wanted to play off of the rich color and flavor of the maple syrup in the compote, so I added some brown sugar into the mix to add a little depth of flavor. I also always like to mix part milk and part heavy cream in my bread pudding, because you might as well go all out on a recipe this decadent!

To Make the Maple Blueberry Compote:

Mix the blueberries and maple syrup in a small sauce pan and let reduce over medium-low heat until the blueberries burst and the sauce thickens a bit. That's it!

To Make the Maple Blueberry Compote:

Put a glass mixing bowl and the beaters to your hand mixer or stand mixer in the freezer for 5-10 minutes before you're ready to make your whipped cream. Add your heavy whipping cream, brown sugar, and vanilla to the bowl and beat at high speed until stiff peaks form, around 5 minutes. I opted for brown sugar to play up the brown sugar we used in the bread pudding, but you could also use regular table sugar or confectioners sugar. A splash of bourbon would also be delicious in this recipe if you're feeling frisky.

And now my friends, behold the easiest and most delicious "leftovers" you ever did see!

#breadpudding #blueberry #reciperemix #dessert #mealsforagroup

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