Blueberry Pecan Cornbread Bread Pudding

gluten-free // serves ~6-8 generous portions

for the cornbread:

3 tablespoons butter, divided

3/4 cup finely ground cornmeal

3/4 cup masa harina

1/2 cup gluten-free oat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup unsweetened almond milk, or 2%

1/4 cup honey

1 1/2 teaspoons pure vanilla extract

3/4 cup frozen or fresh blueberries

1/3 cup raw pecans

Preheat oven to 400* F and place 2 tablespoons of butter into a 9-inch round pan [cast iron works great!].

Melt 1 tablespoon of butter and let cool for a few minutes.

Stir the cornmeal, masa, oat flour, baking powder, and salt together in a large bowl.

In another bowl whisk the egg then whisk in the milk, honey, vanilla, and melted butter until fully combined.

Pour the wet into the dry and stir until just combined [when you no longer see dry flour].

Immediately and gently fold in the blueberries and pecans, then let the batter sit undisturbed for 7-8 minutes.

While the batter sits place the pan with the butter in the oven for just a few minutes until melted.

Remove and carefully rotate the pan around to coat the bottom and sides with the melted butter. The excess will pool at the bottom which is normal.

Without stirring, scrape the batter [it will be very thick] into the hot pan and gently spread it to the edges with a spatula or large spoon.

Bake for 24-28 minutes until the edges are a deep golden brown and a toothpick comes out clean.

Let cool for at least 30 minutes before slicing into large pieces and then move to a cooling rack to fully cool. Cornbread is fragile while warm.

*If not making the bread pudding mix in a rounded cup of blueberries and 1/2 cup pecans. Use unrefined coconut oil to make dairy free.

for the bread pudding:

1 2/3 cups unsweetened almond milk, or 2%

3 large eggs

4-5 tablespoons honey

1 1/2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon salt

7-8 cups 1-inch cornbread cubes

1/2 cup frozen or fresh blueberries

3-4 tablespoons raw pecans

Once fully cooled preheat your oven to 350* F and slice cornbread into 1-inch cubes.

Spread 7-8 cups on a large rimmed baking sheet and bake for 12-15 minutes until lightly toasted.

Let cool.

While cooling, whisk the milk, eggs, honey, vanilla, cinnamon, and salt together until fully combined.

Place the cooled cornbread cubes in a greased 8-9-inch square pan and pour the wet mixture over top.

Cover and refrigerate for 30 minutes.

Preheat your oven to 350*F.

Remove from the fridge and gently turn the mixture over in the pan so the top pieces are on the bottom. The mixture will become a bit crumbly but that's fine.

Cover with foil and bake for about 40-45 minutes until the mixture feels set to the touch but with a slight bit of give in the center. If the mixture still seems very wet and gooey, bake covered for another 5-10 minutes.

Then, bake uncovered for 12-15 minutes until light golden brown.

Let sit for 10-12 minutes to firm up before serving.

Serve with honey and refrigerate leftovers.

Looking for a gooey vegan bread pudding similar in style to this? Check out my recipe for vegan blueberry muffin bread pudding. It is to die for!

Before I share this recipe--that I'm absolutely jumping out of my skin in excitement to tell you about--I just have to share a story. Don't worry, it's quick.

So, last week my printer jammed. Like, paper feeding in crooked and jamming. It's one of those printer/scanner/copier deals and I've been having some issues with the scanner lately, too. It's a Canon printer and not that old, so I've been kind of salty about it. I tried all of the printer "cleaning" functions and nothing worked. I looked down the feed tray to see if something fell in there but no such luck.

I really didn't want to spend $100 on a printer when I could use that to buy half of one dining room table chair from West Elm.

I finally decided to google search something like, "paper jamming in canon mp490," and came back with results of people experiencing the same problem. The main issue seemed to be that there was in fact something jammed in the paper feed tray. I detached the cords, unscrewed the back cover, and looked through the paper feed slot at a different angle.

AH-haaaa! Thank you google!

There was something jammed in my printer after all!

And it was....drum roll please....

A FREAKING TAMPON.

Before you go asking the obvious question of, how + why, let me explain. I've traveled a few times in the past month, our house is in renovation mess mode, and I like to stack things all over my desk + printer. However, usually it's just paper + junk mail. When I was packing I must have stacked toiletries on my printer. And, well, I use these tiny hippy tampons [TMI for breakfast, geeez] and one fell in the paper feed slot.

And that just absolutely made me fall over in a fit of laughter. I've been pissed at my printer for a week. So glad that is now over.

And now I can buy 1 half of 1 chair at West Elm. Dreams do come true.

Great segue to breakfast, no?

Let me give this to you straight up. When I decided to create a savory chapter in the doughnut book friends gave me the side-eye. It sounds plain weird. I get it. But, instead of thinking glazed doughnuts + garlic [gross], think, bagel flavors! You have a soft, doughnutty base topped and/or stuffed with savory toppings. Kind of like a fluffy savory dinner roll. Sounding better yet?

Well, if not, maybe you can just trust me when I tell you this doughnut is on my top 5 list of favorite doughnuts and Chris's, too.

This doughnut is like a blank canvas for savory options. It's a basic buttermilk doughnut without any added sugar and then covered with the classic everything topping. Garlic, onion, poppy seeds, sesame seeds, and salt...the works, people!

You can find this savory doughnut and NINE others in Baked Doughnuts for Everyone, including 2 vegan/gluten-free savory doughnuts. The Greek Stuffed is another favorite...and the Vegan Green Chile...okay, I'll stop now.

Print this!

From: Baked Doughnuts for Everyone {from sweet to savory to everything in between, 101 delicious recipes, all gluten-free}

Everything Doughnuts with a cream cheese schmear

gluten-free // yields 6-8 standard doughnuts [with a Wilton doughnut pan]

doughnuts:

1/2 cup gluten-free oat flour
1/2 cup sweet rice flour
3 tablespoons almond meal
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/4 cup + 2 tablespoons buttermilk
3 tablespoons oil, grapeseed/olive oil/etc.
3 tablespoons unsweetened applesauce

topping:

4 teaspoons poppy seeds
4 teaspoons sesame seeds
3 teaspoons dried minced garlic
3 teaspoons dried minced onion
1 1/2 teaspoon flaked sea salt
4 tablespoons butter, melted
cream cheese, optional topping

Preheat your oven to 350* F and thoroughly grease your doughnut pan. I like to grease with butter or coconut oil but recommend butter [for flavor purposes] for this recipe.
Combine oat flour, sweet rice flour, almond meal, baking powder, and salt in a bowl, mixing well.
In another bowl whisk the eggs, buttermilk, oil, and applesauce together.
Pour the wet into the dry and stir or whisk until just combined. Stop when you no longer see dry flour.
Spoon the batter into the doughnut molds, filling just below the top of each mold.
Bake for 18-22 minutes until lightly golden brown and a toothpick comes out clean.
Let cool for 5-10 minutes then slide a thin, flexible spatula around the edges to help loosen and place on a cooling rack. Allow to fully cool before topping.
For the topping: Preheat your oven to 375* F.
Mix the seeds, garlic, onion, and sea salt together in a shallow bowl and place the melted butter in a shallow bowl as well.
Brush the top [or lightly dip] of each doughnut with the butter then invert the doughnut into the topping mixture.
Place topping side up on a baking sheet and repeat until all doughnuts are covered.
Bake for 3-5 minutes until the topping is light golden brown and let cool before eating. Doughnuts are fragile when warm.
Serve plain or with softened cream cheese.

I hope you can forgive my slightly strange morning story and still enjoy the thought of this insanely delicious creation. The savory chapter is a little under the radar but be prepared to fall in love with this group of doughnuts in a hole [ha!] new way.

#bfastfridayclub

Weekend!

Ashley

A few more fantastic friends of mine just posted reviews + giveaways for my book! Please check them out! Their posts are all so different from one another and all made me smile from ear to ear.

Kelsey + Shaun at Happyolks - Kelsey made a quadruple batch of my Baked Apple Fritter Doughnuts and together they created a sweet, fall video with their friends. Such a sense of realness in everything they create. I just love it.
Laura at The First Mess - I was blown away by her photos and completely flattered by her sweet words. Also, so thrilled she could enjoy the Vegan Maple Doughnuts with her man and her mom while they are in the midst of renovation craziness.
Katie at Yes, I Want Cake - Katie and her super adorable daughter came over to make a little video the other day all about doughnuts. Adrienne was definitely a fan and Dakota got in on the video fun, too. Spending time with Katie + her daughter completely made my week. Her post + video were the sweetest ever.

Okay...just had to end with a few photos of miss Kenna beans...