Description
Need an idea for using up leftover cornbread? This is it!
Ingredients
- 2 cups Leftover, Prepared Cornbread
- 1 cup Berries
- 2 whole Eggs
- 2-½ cups Heavy Cream
- 5 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 2 cups Whipped Cream, For Serving
Preparation
Preheat the oven to 400ºF.
Divide half of the cornbread between 4 ramekins. Drop about a handful or two of blueberries and some strawberries on top and then cover with the rest of the cornbread.
Combine the eggs, heavy cream, sugar and cinnamon together in a medium bowl, whisk until well combined.
Pour over the cornbread, allow to sit about 10 minutes to soak the cornbread.
Place all the ramekins on a rimmed baking sheet and place in the oven.
Bake about 30 minutes or until the custard is set and a toothpick inserted in the center comes out clean.
Allow to cool about 10 minutes and then serve hot with freshly whipped cream.
