gingerbread pudding
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)
prep time
10 Min
cook time
50 Min
method
---
yield
8-10 serving(s)
Ingredients
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 2 cups (dark) brown sugar
- 1/2 cup granulated sugar
- 1/4-1/2 cup molasses
- 3 cups cubed gingerbread (fresh works fine)
- TOPPING
- 1/4 cup butter, softened
- 1 cup brown sugar
- 1 cup chopped pecans (optional)
- FOR THE SAUCE
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 - egg, beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup brandy
- 1-2 tablespoon creme de cacao (optional)
- 1-2 tablespoon molasses (optional)
How To Make gingerbread pudding
-
Step 1Preheat over 350 degrees. Grease a 13x9x2 pan
-
Step 2Mix together first 6 ingredients. Pour over cubed bread and let sit 10 min
-
Step 3In another bowl, mix topping ingredients
-
Step 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
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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