Sweet Cornbread Pudding with Berries and Whipped Cream

Preheat the oven to 400ºF.

Divide half of the cornbread between 4 ramekins. Drop about a handful or two of blueberries and some strawberries on top and then cover with the rest of the cornbread.

Combine the eggs, heavy cream, sugar and cinnamon together in a medium bowl, whisk until well combined.

Pour over the cornbread, allow to sit about 10 minutes to soak the cornbread.

Place all the ramekins on a rimmed baking sheet and place in the oven.

Bake about 30 minutes or until the custard is set and a toothpick inserted in the center comes out clean.

Allow to cool about 10 minutes and then serve hot with freshly whipped cream.