Carmichael Times
Like Us On Facebook Follow Us On Twitter
Founded 1981
Serving Carmichael and Sacramento County
  Home Community Finance Employment Your Home Your Money Your Kids Your Health  
  Business Education Politics Police & Fire Veterans' News Real Estate Consumer News Taxes  
  Religion Food Recipes Gardening Car Care Fashion Beauty Pets  
  Lifestyles Sports Feature Writers Events Environment Human Interest Technology Travel  
$2.99 .Com at GoDaddy! Local Classified Advertising
Pay Legal Ads Online
Messenger Publishing Group
Shop Local Carmichael Rewards Program
Constant Contact
Armor Mini Storage
You Are A Classic
Christmas Treasures Cookies-Bars-Tarts and More


Easy, Elegant Dish Is The Berries

Posted: 3/15/2013

Anytime of day, Blueberry Corn Bread Pudding is a delightful indulgence
Anytime of day, Blueberry Corn Bread Pudding is a delightful indulgence.

(NAPSI)—When you’re looking for something to serve for breakfast, brunch or even dessert, Blueberry Corn Bread Pudding with Blueberry Sauce may be the answer. It’s simple to prepare, stays beautiful even when made ahead, and looks sophisticated and elegant upon presentation.

Soft corn bread paired with sweet, fresh blueberries and crunchy pistachios creates just the right balance of flavor and texture. Finished with a sweet and silky blueberry sauce, this dish should become a family favorite.

Whether fresh or frozen, blueberries provide the antioxidant vitamin C and fiber, making them a great ingredient to incorporate into meals and to include in your daily diet.

Blueberry Corn Bread Pudding with Blueberry Sauce

6 cups prepared corn bread, cut into 1-inch cubes

1 cup sugar

1 teaspoon ground cinnamon

2 cups milk

1 cup half-and-half

4 eggs

3 egg yolks

2 teaspoons vanilla extract

2 cups fresh blueberries

1/2 cup unsalted pistachios, skins removed

2 tablespoons sugar

2 teaspoons cornstarch

1 pound blueberries, frozen, not thawed (3 cups)

Preheat oven to 225ºF. On a baking sheet, place corn bread cubes; bake until dry, stirring occasionally, about 1 hour; cool. Increase oven temperature to 375ºF. Grease a 10x12-inch pan. In a large bowl, combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla. Gently stir in corn bread until coated. Stir in blueberries and pistachios. Transfer blueberry mixture to prepared pan; cover. Bake 45 minutes. Uncover; bake until golden, about 20 minutes; cool. In a medium saucepan, stir 2 tablespoons sugar and cornstarch together until blended; add frozen berries, toss until coated. Cover and cook over low heat, stirring occasionally until berries thaw and mixture starts to boil, 5 to 7 minutes. Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes. Stir in additional sugar, if desired. To serve: Cut pudding into 3-inch squares; arrange on plates. Drizzle Blueberry Sauce over pudding. Serve with additional blueberries and whipped cream, if desired.

Yield: 12 portions; 2 cups sauce

Learn More

For recipes and more information on blueberries and your health, go to


left Pause Right


About The Carmichael Times | Copyright Notice
Carmichael Times| Paul V. Scholl, Publisher
P.O. Box 14 | Carmichael, CA 95609-0014 | Telephone: 916-773-1111 | Fax Line 916-773-2999
Email: | Site Designed and Hosted by
ISSN#: 1948-1918

Like Us On Facebook Follow Us On Twitter