CORNBREAD PUDDING WITH WHISKEY CARAMEL

Cornbread Pudding with Whiskey Caramel

For a different look, bake in 8 to 10 lightly greased 8-oz. ramekins in a jelly-roll pan. Reduce covered bake time to 25 minutes; reduce uncovered bake time to 10 to 15 minutes.

• Yield: Makes 8 to 10 servings

• Vegetable cooking spray
• Ben Mims' Perfect Cornbread, at room temperature
• 1/2 cup butter
• 2 cups milk
• 1 cup sugar

• 1 tablespoon vanilla extract
• 1 1/2 teaspoons kosher salt
• 5 large eggs
• Whiskey Caramel

Preparation

1. Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes.
2. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.