Corn Bread Pudding with Apples and Sage


  • 3 large eggs
  • 2 cups milk
  • 1 cup apple cider
  • 1 teaspoon salt
  • 8 fresh sage leaves, finely chopped
  • 1 cup diced peeled apple
  • 1/4 teaspoon freshly ground pepper
  • 4 cups 3/4-inch-cubed corn bread


Preheat the oven to 350 degrees. In a 2-quart bowl, whisk the eggs until smooth. Add all the remaining ingredients except the corn bread and mix until well combined. Very gently fold in the corn bread cubes with a rubber spatula.

Pour the batter into a 1 1/2 quart enamel or ceramic baking dish. Put the dish into a larger pan with sides at least 2 inches high. Fill the pan halfway full with hot water and bake on the middle shelf of the oven for 45 minutes, or until the pudding is firm to the touch, a knife or skewer inserted in the center comes out clean, and the top starts to dry and brown. If a darker, crisper top is desired, place under a broiler for a few seconds until the desired texture and color is achieved. Serve warm.

Serves 10