What a gloomy day outside. You know that after brunch you are definitely not leaving the house, so make sure to save those leftovers for your rainy day snacking. This week’s scraps come from Josh Linton of Aja, including a recipe (for the improv challenged):

“Honestly, when it comes to leftovers, I usually chuck ‘em. But if you have cornbreads, bread pudding and so forth, then you can dry those at a low oven temperature maybe 175 or 200 degrees and soak them in a “royale” (egg yolks, heavy cream, vanilla, sugar) until competely absorbed. Bake in a casserole dish and serve with ice cream.”

Linton’s cornbread pudding after the jump.

Cornbread Pudding
Recipe by Josh Linton

For the Cornbread:

2 cups   yellow cornmeal
1/2 tsp  baking powder
1 tsp   sugar
3/4 tsp   salt
1 1/2 cups   buttermilk
1each    egg, lightly beaten
5 tsp    unsalted butter, melted
5 tsp    unsalted butter, room temperature
1/4 + 2 Tbsp  Honey

In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.

Grease a 12” square baking pan with 1 tbsp. room temperature butter. Bake at 350F degrees for 18 to 22 minutes.

Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.

For the Royale base:

Note: Quantity of Royale is intended for a full recipe of cornbread.

1 quart  Heavy Cream
1 pint   Milk
6 each  Eggs, Large
1 cup   Sugar
1 ea   Vanilla Bean, split lengthwise, seeds scraped out
Pinch   Salt

For bread pudding, dice cornbread and allow to air-dry overnight. Preheat oven to 350F. In a large bowl with a whisk, combine all ingredients.  Pour liquid mixture over diced and dried cornbread and allow to sit for 1 hour at room temperature for royale to absorb.

Place baking pan in the center of the oven and bake for 35-45 minutes (until a cake tester is inserted and comes out clean). Remove cornbread pudding from oven and allow resting on a baking rack for 10 minutes. Serve and enjoy with ice cream or fresh fruit.