Gingerbread Bread Pudding

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.