Strawberry blue cornbread cobbler
In college, my study group would meet at a local diner. There was a salad bar at this 24-hour establishment, and we’d purchase a salad plate and a cup of coffee, which both came with unlimited refills, and park ourselves at a table all night.
One of the items on the salad bar was bread pudding, served cold. It was soft and dense with a light syrup, and its sweet burst of energy powered many all-night cram sessions.
Since then, most bread puddings I’ve enjoyed have been warm. When I recently . . .
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