GINGERBREAD BREAD PUDDING

Gingerbread Bread Pudding image

Make and share this Gingerbread Bread Pudding recipe from Food.com.

Provided by Sydney Mike

Categories Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
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.
Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
It can be served hot, at room temperature or cold.

*** Explore more Gingerbread Bread Pudding Recipes »

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