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Gingerbread bread pudding glorified!

After making a healthy round of gingerbread bread pudding, I decided I wanted to go all in and make it the way I typically would, cream and all!

I am really excited to enter this recipe, Gingerbread bread pudding, into the Creative Holiday Recipe Contest hosted by  “Confessions of a Cookbook Queen and Cookies and Cups.” 

I seriously think I could eat this the entire holiday season. It is absolutely perfect for Christmas. And if you are not feeling the homemade whipped cream and happen to live in the South, I absolutely endorse picking up a half gallon of Blue Bell’s Gingerbread house ice cream. It is the best ice cream to come out of the Blue Bell factory in a while. I might even like it better than Butter Crunch.

Never did I think I would utter those words.

Nonetheless, give it a try with this bread pudding. Actually give it a try with this bread pudding and with homemade whipped cream. You won’t be sorry.

Gingerbread bread pudding glorified!
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Delicious and easy!
Ingredients
  • 1 Prepared Betty Crocker Gingerbread cake
  • 4 large eggs
  • 1 1/2 cups 2% milk
  • 3/4 cup heavy cream
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 3/4 tsp ginger
  • 1 tsp vanilla
  • 1/2 cup dried cranberries or raisins
  • Vanilla Sauce
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tbsp melted butter
  • 1 1/2 cups 2% milk
  • 1 tbsp flour
  • 1/2 tsp cinnamon
  • 1 tbsp vanilla
  • Optional whipped cream
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
Instructions
  1. Preheat oven to 350 degrees.
  2. Crumble the gingerbread cake into pieces. Place on a cookie sheet and bake in oven at 350 degrees for about 15 minutes to help "dry out" the cake.
  3. While cake is drying, prepare the custard.
  4. Beat eggs. Once beaten, add in remaining ingredients.
  5. Remove gingerbread from oven, place into a greased 9 inch cake dish, and pour custard over top of the gingerbread pieces. Let sit for 15 minutes.
  6. Bake pudding for 35 minutes.
  7. While pudding is baking, prepare vanilla sauce. Over medium heat, combine sugars, butter, milk, cinnamon, and vanilla in a saucepan.
  8. In a separate dish, whisk egg.
  9. Once the mixture is warm, slowly pour a tablespoon or so of the mixture into the egg dish to "temper" the egg. Then combine egg with remaining liquid in the saucepan. Add in flour and whisk continuously for about 10 minutes until sauce thickens.
  10. Remove pudding from oven and pour sauce over top.
  11. Garnish with fresh ginger cinnamon whipped cream. To prepare whipped cream, combine all ingredients in a cold mixing bowl. Beat until cream thickens. Dollop on top of bread pudding.

 

December 14, 2012 - 5:47 pm

shelly (cookies and cups) - Is it wrong that I want to stick my face in that?? Looks so good!
Thanks so much for linking up!

December 17, 2012 - 9:19 am

Lindsey - Thank you for hosting such a great contest! Have a Merry Christmas!

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