gingerbread bread pudding

A holiday dessert worth cheering for! This gingerbread bread pudding is packed with whole grain goodness, sweet raisins and gingerbread spices, and topped off with a warm eggnog sauce.

Gingerbread Bread Pudding

all-purpose flour

whole-wheat pastry flour

baking soda

salt

cinnamon

allspice

cloves

butter (softened)

eggs

molasses

ginger

buttermilk

Day-old gingerbread (cubed)

milk

coconut sugar

vanilla

raisins

sugar

cornstarch

eggnog

Preheat the oven to 350 degrees. Lightly grease a loaf pan with butter.

In a medium mixing bowl, add flours, baking soda, salt, and spices and stir to combine.

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.

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.

Cut loaf into cubes to let dry out overnight.

For the gingerbread:

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.

Bake for 50-55 minutes or until pudding has set.

Let cool for at least 10 minutes. Serve warm with eggnog sauce.

For the bread pudding:

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.

For the eggnog sauce:

Moist and flavorful this Gingerbread Bread Pudding  has all the delicious flavors of your traditional gingerbread with a sweet and creamy glaze.

brown sugar

tsp ginger

tsp nutmeg

tsp all-spice

unsalted butter (slightly melted)

14 oz can sweetened condensed milk

Preheat oven to 350.

Place bread on to baking sheet and place in oven for about 10 minutes turning stirring halfway through to crisp the bread up.

Remove from oven and place into large bowl.

In another bowl combine your milk, eggs, sugar, molasses, spices and vanilla and whisk until combined.

Pour oven your bread and stir until absorbed, let sit for about 10-15 minutes.

Meanwhile spray a 2qt baking pan with non-stick cooking spray.

Spoon your bread mixture into pan and place in oven and bake for about 45-60 minutes or until center is set and no longer jiggly.

Remove from oven to cool slightly.

To make your sauce in sauce pan add your sugar, butter and sweetended condensed milk and stir until combined.

Cook over medium-high heat until melted and creamy.

In large bowl beat your egg, add a little bit of your sauce at a time to temper the egg so it doesn't scramble, and whisk together.

Stir in your vanilla.

Pour over your bread pudding and serve.

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Gingerbread Bread Pudding

Top 2 gingerbread bread pudding recipes from across the web

The most viewed gingerbread bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gingerbread Bread Pudding

Gingerbread Bread Pudding

The most viewed gingerbread bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine