Ingredients for Apple Gingerbread Bread Pudding
- 6 cups stale gingerbread, cut into 1-inch cubes
- 2 large McIntosh apples, peeled, cored, and diced (about 3 cups)
- 1/2 cup dried currants
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 2 large eggs
- 2 large egg yolks
- 1/2 cup packed light brown sugar, plus 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, melted
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How to Make Apple Gingerbread Bread Pudding
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cubed stale bread, apples, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the eggs, milk, cream, vanilla extract, and melted butter.
- Pour the wet ingredients over the dry ingredients and gently stir until the bread is evenly moistened. Do not overmix.
- Pour the mixture into the prepared baking dish and bake for 50-60 minutes, or until the pudding is set and golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the bread pudding cool for at least 15-20 minutes before serving. Enjoy warm, perhaps with a scoop of vanilla ice cream or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
112g
Fat
34g
Carbs
11g
