I also have a ridiculous amount of corn bread. Seriously. There's a reason for that. I eat low cal and low carbish, and I have 28 days worth of corn bread muffins because I got some less-than-stellar cow corn in a big ol' bag and refused to waste it.
Obviously, it's bread pudding time.
Bread pudding isn't everyone's jam. After all, it's basically smushy-bread custard. But I find it's a great way to use up leftover bread and muffins, and make an easy weekend breakfast, with leftovers for the week that I can just reheat in my toaster oven while I get ready for work.
4 cups corn bread, cut into bite size pieces (I used my Cow Corn Muffins)
1 cup So Delicious unsweetened coconut milk drink
1 tsp. Vanilla Bean Paste (Bourbon)
1 1/2 cup wild blackberries
2 Tbsp. Lakanto (or honey, or sugar)
Dash of salt
1 tsp cinnamon
- In a small casserole dish or a bread load pan layer corn bread and berries.
- In your glass measuring cup, measure out milk. Add in eggs, vanilla, Lakanto, and cinnamon and whisk smooth.
- Pour over bread.
- Cover and place in refrigerator overnight.
- Preheat oven to 325F.
- Bake 45-55 min.
Makes 6 servings at 200 calories a serving made as is.