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Step 1
Preheat the oven to 350 degrees. Lightly grease a loaf pan with butter.
Step 2
In a medium mixing bowl, add flours, baking soda, salt, and spices and stir to combine.
Step 3
In a large mixing bowl (or stand mixer), beat butter and molasses until combined. Add eggs and ginger and beat until combined. Alternate adding flour and buttermilk to the wet mixture, a little at a time, so that you begin and end with the flour. Stir until combined.
Step 4
Transfer the mixture to the loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Turn out onto cooking rack to cool completely.
Step 5
Cut loaf into cubes to let dry out overnight.
Step 6
Preheat oven to 325 degrees.
Step 7
Transfer cubed gingerbread to a large baking dish. In a medium bowl, whisk eggs, milk, sugar, and vanilla until combined. Pour wet mixture over bread into the baking dish. Sprinkle raisins over top.
Step 8
Bake for 50-55 minutes or until pudding has set.
Step 9
Let cool for at least 10 minutes. Serve warm with eggnog sauce.
Step 10
In a small saucepan, whisk together sugar, cornstarch and salt over medium-high heat. Slowly pour in eggnog, whisking constantly. Whisk frequently until sauce comes to a boil and thickens. Serve warm with bread pudding.