Cornbread Bread Pudding with Salted Honey Butter Syrup
This Cornbread Bread Pudding with Salted Honey Butter Syrup is warm, soft, and unbelievably comforting. Each piece of cornbread is soaked in a rich vanilla bean custard, creating a tender, creamy center while the top bakes into a golden, lightly crisp layer for the perfect bite. Served warm with a silky salted honey butter syrup and a sprinkle of flaky sea salt, this cozy dessert tastes like a cross between classic cornbread, bread pudding, and warm honey cake — the ultimate sweet-salty treat for fall and winter gatherings.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cubed Cornbread: The base of the bread pudding, soaking up the vanilla custard for a soft, warm, creamy texture.
Turbinado Sugar: Adds a crunchy, caramelized top when sprinkled before baking (optional).
Vanilla Ice Cream: The perfect cold, creamy contrast to the warm bread pudding when serving.
Flaky Sea Salt: Enhances the sweet-salty flavor and finishes the dessert with a gourmet touch.
Milk Of Choice: Forms part of the custard, adding moisture and helping the bread absorb flavor.
Heavy Cream: Makes the custard rich, silky, and ultra-creamy for a luxurious bread pudding texture.
Granulated Sugar: Sweetens the custard while helping it thicken beautifully as it bakes.
Vanilla Bean Paste Or Extract: Infuses the custard and syrup with deep, warm vanilla flavor.
Cinnamon: Adds cozy spice that pairs perfectly with cornbread and honey.
Salt: Balances sweetness and enhances flavor in both the custard and syrup.
Eggs: Provide structure and help the custard set while keeping the texture soft and creamy.
Salted Butter: Used for both the custard and syrup, adding richness and buttery warmth.
Honey: Sweetens the syrup naturally and adds floral depth to the warm salted honey butter topping.
Why You’ll Love Cornbread Bread Pudding with Salted Honey Butter Syrup:
Soft And Custardy Center: The cornbread soaks up the vanilla bean custard for a rich, tender, melt-in-your-mouth texture.
Golden Crisp Top: Bakes into a lightly crisp surface that adds the perfect crunch to every warm bite.
Sweet And Salty Flavor: The salted honey butter syrup enhances the cozy sweetness with a balanced salty finish.
Comforting And Cozy: Has all the warmth of classic Southern cornbread with the creaminess of bread pudding.
Incredible Honey Butter Aroma: Fills your kitchen with sweet, buttery, bakery-style fragrance.
Simple Ingredients: Made with everyday pantry staples but tastes like an elevated restaurant-style dessert.
Perfect For Any Season: Cozy enough for fall and winter but delicious year-round.
Great For Entertaining: Easy to serve warm for holidays, dinner parties, or weekend comfort baking.
Versatile Texture: Soft, warm center meets a golden, lightly crisp exterior for the best of both worlds.
Amazing With Ice Cream: Extra indulgent when served with a scoop of vanilla bean ice cream.
Tips for Making Cornbread Bread Pudding with Salted Honey Butter Syrup:
Use Day-Old Cornbread: Slightly dried-out cornbread absorbs the custard better and helps prevent a mushy texture.
Cut The Cornbread Into Even Cubes: Uniform pieces help the pudding bake evenly and soak up the custard consistently.
Whisk The Custard Thoroughly: Make sure the custard is fully combined for a smooth, creamy bake.
Let The Cornbread Soak: Allow the cornbread to sit in the custard mixture for at least 30 minutes so every cube absorbs flavor.
Grease The Baking Dish Well: This helps prevent sticking and gives the edges a lightly caramelized finish.
Bake Until Golden: The top should be lightly crisp and golden while the center remains soft and custardy.
Cool Slightly Before Serving: Allowing it to rest for 10 minutes helps the custard set without losing its warm, creamy texture.
Warm The Salted Honey Butter Syrup: Drizzle it warm over the pudding so it melts into all the crevices.
Finish With Flaky Salt: A light sprinkle enhances the sweet-salty flavor and adds the perfect finishing touch.
How to Store Cornbread Bread Pudding with Salted Honey Butter Syrup:
Room Temperature: Keep covered for up to 8 hours if serving the same day.
Refrigerator: Store leftovers in an airtight container or tightly covered dish for 3–4 days.
Reheat: Warm individual portions in the microwave for 20–30 seconds or heat the whole dish at 325°F for 10–15 minutes until warmed through.
Freezer: Freeze fully cooled bread pudding (without the syrup) in a freezer-safe container for up to 2 months.
Thaw: Let thaw overnight in the fridge before reheating.
Salted Honey Butter Syrup: Store in an airtight jar in the fridge for up to 1 week and warm it gently before drizzling.
FAQs:
Q: Can I make cornbread bread pudding ahead of time?
A: Yes, you can assemble the bread pudding, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Q: What type of cornbread works best?
A: Day-old or slightly dried cornbread works best because it absorbs the custard without becoming mushy. Sweet or unsweetened cornbread both work depending on your preference.
Q: Can I use leftover homemade cornbread?
A: Absolutely. Leftover cornbread is perfect for this recipe and adds great texture and flavor.
Q: How do I know when the bread pudding is done?
A: The top should be golden and lightly crisp, and the center should be set but still soft and custardy. A slight jiggle in the middle is normal.
Q: Can I make this dairy-free?
A: Yes, use dairy-free milk, dairy-free butter, and a dairy-free cornbread recipe. The texture may vary slightly, but it still works well.
Q: Can I use a different sweetener for the syrup?
A: Yes, maple syrup or agave can be substituted for honey, though the flavor will change slightly.
Q: Should the salted honey butter syrup be added before or after baking?
A: Always add the syrup after baking and while the bread pudding is warm so it melts beautifully into the top.
Q: What should I serve with cornbread bread pudding?
A: It’s amazing with vanilla ice cream, whipped cream, a drizzle of extra honey, or another splash of warm salted honey butter syrup.
Q: Can I freeze cornbread bread pudding?
A: Yes, freeze the fully cooled bread pudding without the syrup. Thaw overnight and reheat before serving.
Q: Can I double the recipe?
A: Yes, double all ingredients and bake in a 9×13-inch dish. Increase the baking time as needed until the center is set.
Love this bread pudding? Check out my other bread pudding recipes:
Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this cornbread bread pudding with salted honey butter syrup. Happy baking!
