Gingerbread Pudding

galen allis

By
@msgalen

The Following recipe is a version of something that my friend found online i think.
I made it, I liked it, I altered it -- first using Challah bread with a Creme de Currant glaze (soooo good), then the one listed below.

(the picture is the challah version)


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
10 Min
Cook:
50 Min

Ingredients

5 large
beaten eggs
2 c
milk
2 tsp
pure vanilla extract
2 c
(dark) brown sugar
1/2 c
granulated sugar
1/4-1/2 c
molasses
3 c
cubed gingerbread (fresh works fine)

TOPPING

1/4 c
butter, softened
1 c
brown sugar
1 c
chopped pecans (optional)

FOR THE SAUCE

1 c
brown sugar
1/2 c
butter, melted
1
egg, beaten
2 tsp
pure vanilla extract
1/4 c
brandy
1-2 Tbsp
creme de cacao (optional)
1-2 Tbsp
molasses (optional)

Step-By-Step

1Preheat over 350 degrees. Grease a 13x9x2 pan
2Mix together first 6 ingredients. Pour over cubed bread and let sit 10 min
3In another bowl, mix topping ingredients
4Pour bread mixture into prepared pan.
Sprinkle brown sugar mixture over the top and bake for 35-45 min, or until set

remove from oven
5FOR THE SAUCE:

Mix together first 4 ingredients in a saucepan over medium heat. stir together until melted. Add brandy, stirring well. add creme de cacao and/or molasses to taste. Pour over bread pudding

About this Recipe

Course/Dish: Breads, Puddings
Dietary Needs: Vegetarian