Cornbread Pudding recipe

Yields 4-6 portions.

4 eggs, beaten
1 cup brown sugar
2 cups half-and-half
1 tablespoon vanilla extract
6 pieces day-old cornbread, cubed
1 cup miniature chocolate chips

Heat oven to 325 degrees F.

Combine ingredients in large mixing bowl (saving one cup chocolate chips for later) and allow to sit for 15 to 20 minutes, until bread has absorbed majority of liquid. Transfer to well-greased cake or glass baking pan. Sprinkle remaining chocolate chips over top of mixture.

Bake until firm (about 40 to 60 minutes).