Gingerbread Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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The original of this slightly tweaked recipe was found in the 2009 cookbook, Gingerbread. Ingredients:
1 lb gingerbread cake, day-old, cut into 1/4-inch slices |
3/4 cup dried cranberries |
4 large eggs |
1 1/2 cups whole milk |
1/2 cup heavy cream |
1/2 cup granulated sugar |
1/4 cup dark brown sugar, packed |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 pinch salt |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
2. Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
4. Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
5. It can be served hot, at room temperature or cold.
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