For some reason gingerbread has been deemed as acceptable to eat only during the month of December…kind of a shame because it’s so dang delicious. So when December rolls around, we take full advantage of all things gingerbread: Gingerbread Waffles, Gingerbread Bars, Gingerbread Cake, Gingerbread Steel Cut Oats and now…Gingerbread Bread Pudding!
If you’re usually not an advocate for the bread pudding thing (soggy bread, uh, what?) just trust us here. We won’t let you down, especially when it comes to our gingerbread treats…
There are a couple of keys to getting this bread pudding just right.
#1) Pick the right bread. Use a sturdy artisan loaf that will soak up the liquid but not get too soggy. We used Harmon’s White Chocolate Pecan loaf. Uh ya. DROOLING over that bread, regardless it it’s soaked in gingerbread spices or not.
#2) Toast the bread real toasty. Once the bread is cubed, spread it on a baking sheet and bake at 350º for 10 minutes, toss and bake for another 5-10 minutes. You want those little bread squares to be nice and firm.
#3) Cook the pudding long enough. If you’re wary of soggy bread, cook it for a few extra minutes. That crunchy top layer of bread is BOMB.
#4) SAUCE IT UP. That vanilla sauce tho…don’t be shy with that stuff.
After you try this Gingerbread Bread Pudding, you may join the petition for extending gingerbread into January. Or heck, all year round. You know we’ll be leading that rally. 😉
- One loaf crusty artisan bread (We use Harmon's White Chocolate Pecan)
- 5 eggs
- 2 1/2 cups whole milk or 1/2 and 1/2
- 2/3 cup brown sugar
- 1/3 cup molasses
- 2 tsp. cinnamon
- 1 tsp. dried ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- Pinch of salt
- 2 tsp. vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- Pinch of salt
- 2 Tbsp. vanilla extract
- Preheat oven to 350 degrees.
- Cut bread into 1" cubes. Toast until dry and crispy. (We put in oven at 350º for 10 minutes, tossed and toasted another 5-10 minutes).
- In a large bowl, whip eggs until yellow and frothy.
- Add milk and next 8 ingredients. Stir until combined.
- Add bread cubes to mixture and fold until bread is well-coated.
- Pour bread mixture into a well-greased 9x13 baking pan.
- Bake 45-55 minutes, or until center is set.
- Spoon vanilla sauce over pudding to serve. Pass extra sauce.
- Combine all ingredients except vanilla in saucepan.
- Heat over medium until mixture comes to a full boil, stirring often.
- Take off heat and add vanilla. Stir to combine.