Gingerbread Bread Pudding

Name: Gingerbread Bread Pudding
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

11 ingredients

5 steps

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

Directions

1

Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
2

Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
3

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.
4

Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
5

It can be served hot, at room temperature or cold.