Caramel Pecan Cornbread Pudding

Not sure what to do with that leftover cornbread? Make this Cornbread Pudding! It’s drenched in the most amazing homemade caramel topping and crunchy pecans.

📝 Ingredients

• 15 oz package of Simply Homemade Cornbread
• 3/4 cup brown sugar (, divided)
• 2 cups milk
• 1 cup heavy cream
• 4 eggs
• 1/2 tsp cinnamon
• 1/4 cup brown sugar
• 2 tbsp butter
• 2 tbsp light corn syrup
• 1/8 tsp salt
• 1/8 tsp baking soda
• 1/4 cup chopped pecans

👨‍🍳 Instructions

1. 1Bake the cornbread as directed on the box.
2. 2Allow the cornbread to cool, and then slice into small squares.
3. 3Fill a skillet or casserole dish with the pieces of cornbread.
4. 4In a large mixing bowl, combine milk, cream, eggs cinnamon, and half of the brown sugar. Mix well.
5. 5Sprinkle the remaining brown sugar evenly over the cornbread.
6. 6Pour the egg mixture over the cornbread.
7. 7Bake for 50 minutes at 325 degrees F.
8. 8While the cornbread is cooling, prepare the caramel topping.
9. 9In a small saucepan, heat the brown sugar, butter, and corn syrup over medium heat, stirring constantly until it begins to soft boil.
10. 10Allow the mixture to soft boil without stirring for one minute.
11. 11Remove from heat and immediately stir in salt and baking soda.
12. 12Pour the caramel sauce over the cornbread.
13. 13Top with pecans.