CORNBREAD BREAD PUDDING W/ SALTED HONEY BUTTER SYRUP I want to be that salted honey butter syrup just sliding down the ice cream 🙂‍↔️ Think soft, buttery cornbread soaked in a rich vanilla bean custard, baked until the top turns golden and lightly crisp, and served warm with a salted honey butter syrup that soaks into every crevice ✨ It basically turns into this sweet, custardy, slightly caramelized pudding that melts in your mouth…and it’s unbelievably comforting in all the best ways 🤌 Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (serves 8-10): Ingredients: - 3-4 cups cubed cornbread (I used an entire pack of @Bob’s Red Mill Cornbread Mix and baked per the instructions), preferably left out overnight - Optional: turbinado or coarse sugar of choice, for topping - Vanilla ice cream, for serving @Tillamook - Flaky sea salt, for serving Vanilla Bean Custard: - 1 cup (240ml) milk of choice - 1 cup (240ml) heavy cream - 1/4 cup (55g) granulated sugar - 1 tsp (4g) vanilla bean paste or extract @Nielsen-Massey Vanillas - 1 tsp (2g) cinnamon - Large pinch of salt - 4 eggs, at room temperature - 2 tbsp (28g) salted butter, melted and slightly cooled Salted Honey Butter Syrup: - 1/2 cup (113g) salted butter @KerrygoldUSA - 2/3 cup (225g) honey - 1 tsp (4g) vanilla bean paste or extract - Small pinch of salt Instructions: Preheat the oven to 350F. Grease a standard 9x5” loaf pan or small casserole dish with butter or cooking spray, then line with a sheet of parchment paper, making sure it is tall enough to drape over the sides a little. Set aside. If your cornbread wasn’t dried out overnight, start by lightly toasting it in the oven. Spread the bread cubes on a baking sheet lined with parchment paper. Bake at 350F for 7-10 minutes, until LIGHTLY toasted; you want to be careful to not bake the bread, you just want a light toast on the outside! Remove from the oven and set aside to use later. Prepare the custard. In a large bowl or measuring cup, whisk together the milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined. Add the eggs and whisk until fully and well combined (you want to make sure that there are no ribbons of egg). Then as you continuously whisk, stream in the melted butter until fully combined. Place all of the cornbread cubes into the prepared pan. Slightly press down. Then, pour the vanilla bean custard all over the cornbread, making sure all of the pieces are well-soaked. With the back of a wooden spoon, gently press down on the bread to make sure there are no dry parts. Then, sprinkle the top with turbinado sugar if desired. Let rest for at least 30 minutes. *At this point, you can place into the refrigerator covered overnight, or bake after the 30 minutes of resting. If letting it soak overnight — you can remove from the refrigerator and bake immediately the next day whenever you’re ready.* Once ready, bake at 350F for 45-55 minutes, until the top is golden and set, but the middle is still slightly wobbly when shaken. While the bread pudding is baking, prepare the salted honey butter syrup. In small saucepan, gently melt the butter, honey, vanilla and salt together, whisking to combine. Once the butter is melted and the mixture is smooth, you can either serve it straight from the saucepan or transfer to an airtight jar or container until ready to serve. Remove the bread pudding from the oven and let rest for at least 10-15 minutes. Slice and serve warm with a scoop of vanilla ice cream, a drizzle of the salted honey butter syrup, and a sprinkle of flaky sea salt, if desired. Enjoy! #cornbreadbreadpudding #saltedhoneybuttersyrup #thanksgivingrecipe #dessert - @wellmadebykiley