gingerbread bread pudding with eggnog sauce

How To Make gingerbread bread pudding with eggnog sauce

• 1

  If preparing gingerbread cake from mix, make and bake according to box directions.
• 2

  Once the cake is cooled, cut into cubes.
• 3

  Allow cake to sit uncovered overnight or place on baking sheet and toast in 250 oven for about 25 minutes.
• 4

  You want the gingerbread cake to be stale or some what dried out so that it soaks up all of the liquid.
• 5

  Combine milk, eggs, cinnamon, ginger, salt, vanilla extract and brown sugar in a large mixing bowl. Whisk until ingredients are combined.
• 6

  Add cubed gingerbread to mixture, pressing down to make sure all of bread is covered. Place in the refrigerator to soak for 45 minutes.
• 7

  Preheat the oven to 350.
• 8

  Prepare an 8 inch square pan by placing butter in the baking dish and putting it in the heated oven.
• 9

  Allow butter to melt and remove dish from the oven.
• 10

  Pour soaked bread into prepared baking dish.
• 11

  Bake for 35-40 minutes, or until bread pudding is set.
• 12

  While bread pudding is baking, make the eggnog sauce.
• 13

  Add eggnog and flour to a saucepan, whisk together. Add butter, sugar and nutmeg.
• 14

  Heat mixture over medium heat, stirring frequently until mixture comes to a boil.
• 15

  Boil for 2 minutes. Remove mixture from the heat and mix in vanilla. Set aside.
• 16

  When bread pudding is set, remove from oven and allow to cool for 15 minutes. Serve with eggnog sauce.
• 17

  This bread pudding does not call for a lot of sugar because the sauce adds sweetness, if you do not plan on serving a sauce with this recipe, I would suggest increasing the brown sugar to 1/2-3/4 cup depending on how sweet you want your bread pudding to be.
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