Best 2 Gingerbread Bread Pudding Recipes

GINGERBREAD BREAD PUDDING

Steps:

• Heat oven to 350°, grease an 8" square pan.
• I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes.
• Remove from oven, and cut into cubes.
• Place the cubes in the greased baking dish, they should just about fill the pan.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
• Let this sit for about 5 minutes.
• Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding.
• Bake at 350° for 40-45 minutes.
• A knife inserted in the center will still look a bit wet, but mostly clean.
• Serve warm, with a bit of cream poured over, or whipped cream.

GINGERBREAD BREAD PUDDING

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.