Corn Bread-Bread Pudding

         I recently made a batch of buttermilk cornbread muffins from a previous blog post and had some left over that went stale, so I decided to make them into a cornbread  They were a bit crumbly so I roughly cubed them and then baked them so they would get crunchy and not fall apart in the pudding.  I also added chocolate chips and pecans to give the bread more texture and flavor.

Corn Bread-Bread Pudding:

  Ingredients:

• 1 1/2 cups milk
• 1/2 cup heavy cream or half and half
• 3 eggs
• 1/4 cup sugar
• 2 teaspoons vanilla
• 1/2 cup chopped pecans
• 1/2 cup dark chocolate chips

  Instructions:

1. Whisk together milk, cream, eggs, sugar, and vanilla.  Add chocolate chips and pecans, then pour half of the mixture into an 8x8 casserole dish:
   
2. Cube 1 pan of stale cornbread ( about 12 muffins) and place on an ungreased cookie sheet.  Bake at 375 until crisp, but not burnt, about 15 minutes
3. Pour the bread cubes into the casserole dish and cover with the rest of the milk mixture
4. Bake at 350 until cooked through, but still moist in the middle, about 35 minutes:
   
5. Let sit for 15 minutes before cutting, enjoy!