1 C. sugar

1 C. heavy cream

4 large eggs

3 large egg yolks

2 tsp. vanilla extract

2 C. fresh blueberries, cleaned and picked over

1/2 C. unsalted shelled pistachio, blanched and skinned (2 ounces without shell)

 

Preheat oven to 375°F. Place corn bread pieces in large bowl.  Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together.  Poor egg mixture over bread.  Add blueberries and pistachios and toss to gently coat.  Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil.  Bake pudding 45 minutes.  Remove foil and bake until tester center comes out clean, about 35 minutes longer.  Remove bread pudding from oven and cool.  When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares.  Reheat and serve warm with whipped cream & blueberry coulis.