Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Caramel Pecan Cornbread Pudding
Not sure what to do with that leftover cornbread? Make this
Cornbread Pudding!
It’s drenched in the most amazing homemade caramel topping and crunchy pecans.
Course
Dessert
Cuisine
American
Keyword
bread pudding
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
560
kcal
Author
Emily Grace
Ingredients
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
chopped pecans
Instructions
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 F.
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.
Nutrition
Calories:
560
kcal
|
Carbohydrates:
72
g
|
Protein:
9
g
|
Fat:
26
g
|
Saturated Fat:
12
g
|
Cholesterol:
137
mg
|
Sodium:
595
mg
|
Potassium:
242
mg
|
Fiber:
3
g
|
Sugar:
45
g
|
Vitamin A:
805
IU
|
Vitamin C:
0.2
mg
|
Calcium:
157
mg
|
Iron:
2
mg