Caramel Pecan Cornbread Pudding

Savor the taste of cornbread in this sweet treat. 
Course Dessert
Cuisine American
Keyword bread pudding
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 560kcal
Author Emily Grace


  • 15 oz package of Simply Homemade Cornbread
  • 3/4 cup brown sugar divided
  • 2 cups milk
  • 1 cup heavy cream
  • 4 eggs
  • 1/2 tsp cinnamon

Caramel topping:

  • 1/4 cup brown sugar
  • 2 tbsp butter
  • 2 tbsp light corn syrup
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup pecans chopped


  • Bake the cornbread as directed on the box.
  • Allow the cornbread to cool, and then slice into small squares.
  • Fill a skillet or casserole dish with the pieces of cornbread.
  • In a large mixing bowl, combine milk, cream, eggs cinnamon, and half of the brown sugar. Mix well.
  • Sprinkle the remaining brown sugar evenly over the cornbread.
  • Pour the egg mixture over the cornbread.
  • Bake for 50 minutes at 325 degrees.
  • While the cornbread is cooling, prepare the caramel topping.
  • In a small saucepan, heat the brown sugar, butter, and corn syrup over medium heat, stirring constantly until it begins to soft boil.
  • Allow the mixture to soft boil without stirring for one minute.
  • Remove from heat and immediately stir in salt and baking soda.
  • Pour the caramel sauce over the cornbread.
  • Top with pecans.


Calories: 560kcal | Carbohydrates: 72g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 595mg | Potassium: 242mg | Fiber: 3g | Sugar: 45g | Vitamin A: 805IU | Vitamin C: 0.2mg | Calcium: 157mg | Iron: 2mg