Ingredients:

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)

 

Directions:

Preheat oven to 225°F. On a baking sheet, place corn bread cubes; bake until dry, stirring occasionally, about 1 hour; cool. Increase oven temperature to 375°F. 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