1.    Preheat oven to 225ºF. On a baking sheet, place cornbread cubes; bake until dry, stirring occasionally, about 1 hour; cool. Grease a 10- x 12-inch pan. 
2.    In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract. Gently stir in cornbread until coated.  Stir in blueberries and pistachios.
3.    Transfer blueberry mixture to prepared pan; cover. Bake at 375ºF for 45 minutes.  Uncover; bake until golden, about 20 minutes; cool.
4.    To serve: Cut pudding in 3-inch squares; arrange on plates. Drizzle Blueberry Coulis around and over pudding.  Serve with additional blueberries and whipped cream, if desired.

Yield : 12 portions

Blueberry Coulis: In a saucepan, combine ½ cup sugar with 1 cup water; bring to a boil.  Over low heat, simmer until sugar dissolves.  Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice. Simmer until blueberries soften, about 3 minutes.  Transfer to a blender container; purée.  Force mixture through a fine sieve; cool.

Yield : about 2 cups