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Corn Bread Pudding With Apples And Sage

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  Eggs 3 Large
  Milk 2 Cup (32 tbs)
  Apple cider 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Fresh sage leaves 8 , finely chopped
  Diced peeled apple 1 Cup (16 tbs)
  Freshly ground pepper 1⁄4 Teaspoon
  Corn bread cubes 4 Cup (64 tbs) (3/4 Inch)

Preheat the oven to 350°F.
In a 2-quart bowl, whisk the eggs until smooth.
Add all the remaining ingredients except the corn bread and mix until well combined.
Very gently fold in the corn bread cubes with a rubber spatula.
Pour the batter into a 1 1/4-quart enamel or ceramic baking dish.
Put the dish into a larger pan with sides at least 2 inches high.
Fill the pan halfway full with hot water and bake on the middle shelf of the oven for 45 minutes, or until the pudding is firm to the touch, a knife or skewer inserted in the center comes out clean, and the top starts to dry and brown.
If a darker, cnsper top is desired, place under a broiler for a few seconds until the desired texture and color is achieved.

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