Cornbread bread pudding, made with leftover cornbread, is so good you'll always make sure to have enough cornbread leftover!

To start, cut four jumbo blueberry muffins (either from your favorite bakery or homemade from your favorite recipe) into small cubes and place in a deep 2-quart dish.

In a large bowl, whisk eggs, cream, sugar and vanilla. Add bread cubes and let stand for 15 minutes until soften. Transfer soaked bread cubes to a greased 13 x 9-inch baking dish.

Emeril Lagasse shared this blueberry-studded bread pudding recipe at the 2007 F&W Classic in Aspen, and now we're sharing it with you. Making it is as simple as whisking together the custard ...

2 cups heavy cream. 1 teaspoon vanilla. Pinch of salt. 2 tablespoons butter. ¼ cup demerara sugar. Directions: Heat oven to 300 degrees. Grease a 9-inch by 13-inch baking pan.

Preheat oven to 350 degrees. Butter a 9×13 baking dish on bottom and all sides. In a large bowl, whisk eggs. Add the sugar, milk, vanilla, cinnamon and lemon zest.

(At 50 minutes I covered mine with foil for another 5 minutes and it was done.) Enjoy plain or with butter, cream cheese, peanut butter, Nutella, etc.