Gingerbread Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Just like my Banana Bread bread pudding, only this one uses gingerbread and raisins. A good way to use up leftover quick bread...but I'll even make extra just so I can make this. Ingredients:
5-6 cups of cubed gingerbread |
1 cup half-and-half |
2 cups milk |
6 eggs |
1/2 cup sugar |
1 tsp vanilla |
1/4 cup raisins, plumped in hot water |
Directions:
1. Heat oven to 350°, grease an 8 square pan.
2. Slice your gingerbread, place on a baking sheet, and toast in the oven for about 5-6 minutes.
3. Remove from oven, and cut into cubes.
4. Place the cubes in the greased baking dish.
5. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
6. Let this sit for about 5 minutes.
7. Cover the raisins with water and microwave for about one minute-drain off the water, then sprinkle them over the top of the pudding, kind of pushing them slightly into the pudding.
8. Bake at 350° for 40-45 minutes.
9. A knife inserted in the center will still look a bit wet, but mostly clean.
10. Serve warm, with a bit of cream poured over, whipped cream or ice cream.
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