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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1336 Calories from Fat 450

% Daily Value*

Total Fat 50 g76.9%

Saturated Fat 18.5 g92.5%

Trans Fat 0 g

Cholesterol 803.9 mg268%

Sodium 4032.7 mg168%

Total Carbohydrates 176 g58.6%

Dietary Fiber 8.6 g34.3%

Sugars 74 g

Protein 52 g104.3%

Vitamin A 253.8% Vitamin C 123.3%

Calcium 71.8% Iron 44%

*Based on a 2000 Calorie diet


Corn Bread Pudding With Apples And Sage Recipe