INDIAN CORN BREAD PUDDING

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Indian Corn Bread Pudding image

Categories     Milk/Cream     Dessert     Bake     Thanksgiving     Quick & Easy     Fall     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1 medium corn muffin or 2 corn toaster cakes, cut into 1/2-inch cubes (1 1/4 cups)
2/3 cup whole milk
1 large egg
1 tablespoon molasses
1/4 teaspoon ground ginger
Accompaniment: butter pecan or maple walnut ice cream
Special Equipment
a 12- to 16-oz ceramic baking dish or ovenproof ceramic bowl

Steps:

  • Preheat oven to 275°F.
  • Put corn bread cubes in baking dish. Whisk together milk, egg, molasses, ginger, and a pinch of salt and pour over bread. Let stand 5 minutes.
  • Bake on a baking sheet in middle of oven until edge of custard is just set and center is still wobbly, 40 to 45 minutes. Cool pudding to warm (it will continue to set as it cools).

*** Explore more Indian Corn Bread Pudding Recipes »

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