Sweet Cornbread Pudding With Berries And Whipped Cream

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Divide half of the cornbread between 4 ramekins. Drop about a handful or two of blueberries and some strawberries on top and then cover with the rest of the cornbread.

3. 3

   Combine the eggs, heavy cream, sugar and cinnamon together in a medium bowl, whisk until well combined.

4. 4

   Pour over the cornbread, allow to sit about 10 minutes to soak the cornbread.

5. 5

   Place all the ramekins on a rimmed baking sheet and place in the oven.

6. 6

   Bake about 30 minutes or until the custard is set and a toothpick inserted in the center comes out clean.

7. 7

   Allow to cool about 10 minutes and then serve hot with freshly whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.