2 cups milk

1 cup sugar

1 cup half and half

4 large eggs

3 large egg yolks

2 teaspoons vanilla extract

2 cups fresh blueberries, cleaned and picked over

1/2 cup 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.

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, and cut bread pudding into designated shapes or squares.

YIELD: 6-8 servings