Ingredients for Gingerbread Bread Pudding
- Cake
- ½ cup dried cranberries
- 4 large eggs
- Whole Milk
- ½ cup heavy cream
- ½ cup granulated sugar
- Dark Brown Sugar
- Ground Cinnamon
- Ground Ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
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How to Make Gingerbread Bread Pudding
- Preheat oven to 350°F (175°C) and butter a 1 ½-quart baking dish.
- Arrange gingerbread slices (approximately 6-8 slices, depending on size) overlapping in the prepared dish. Sprinkle ½ cup dried cranberries evenly over the gingerbread.
- In a large bowl, whisk together 4 large eggs, 1 cup whole milk, ½ cup heavy cream, ½ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt, and 1 teaspoon vanilla extract.
- Pour the custard mixture over the gingerbread, gently pressing the pieces down to submerge them slightly. Let the pudding sit for 10 minutes to allow the gingerbread to absorb some of the custard.
- Place the baking dish on a baking sheet (to catch any spills) and bake for 30-35 minutes, or until the pudding is puffed, golden brown, and set in the center.
- Let cool slightly before serving. Enjoy warm, at room temperature, or even chilled!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
70g
Fat
20g
Carbs
6g
