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Hodgson Mill Gingerbread Bread Pudding

Hodgson Mill offered me the opportunity to team up with them again for their “Have a Grain Holiday” event.  Of course, I happily agreed. After working with them on a few other projects, how could I say no? Their products are fantastic!

The project this time was to come up with a delicious holiday dessert that would be perfect to gift, serve at Christmas dinner, or just enjoy while watching “Christmas Vacation” for the tenth time.

I know it’s not just me on the “Christmas Vacation” thing…

Anyway, my little brain got to working after I received my flour from Hodgson Mill. After a little bit of thought, and some inspiration from Blue Bell of course, I decided to come up with a gingerbread bread pudding.  Gingerbread is the ultimate in holiday, in my opinion, so it had to be the star of my dish!

And the star it was!

Honestly, I wasn’t sure how this was going to turn out. Usually for bread pudding, you want your bread to be somewhat dry so it will absorb more. This gingerbread was really moist and would not dry out, so I didn’t know if it would get the full bread pudding effect.

I was pleasantly surprised.

The custard soaked right into the gingerbread, and the spiced whipped cream was the perfect accompaniment to finish off this delicious dessert.

In an effort to stick with Hodgson Mill’s “healthy” approach, I knocked out all the cream from the bread pudding and even used skim milk. And it still tastes good! I promise!

I went ahead and used a gingerbread recipe that I had in my family recipe notebook. But, if you are looking for an easier way to make this recipe, you could also pick up a package of Hodgson Mill gingerbread mix. I’m sure it is fantastic!

Now for the fun part! Hodgson Mill is offering a $1 off coupon here to use to purchase 5lb bag of flour. Also, for my readers, they are offering a $25 prize pack giveaway!

How to Enter Giveaway:

1. Leave a comment on the blog.

For extra entries:

1. Like Pardon the Dog Hair on facebook.

2. Leave a comment on the wall for Pardon the Dog Hair.

Check back next week to see who the winner is!

Hodgson Mill Gingerbread Bread Pudding
Recipe Type: Dessert
Author: Lindsey
Prep time: 15 mins
Cook time: 1 hour 40 mins
Total time: 1 hour 55 mins
Serves: 8
  • For the bread
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup molasses
  • 1 1/2 cup Hodgson Mill Whole Wheat Flour
  • 1 cup Hodgson Mill White unbleached Flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup hot water
  • For the custard
  • 4 large eggs
  • 1 1/2 cups skim milk
  • 3/4 cup half & half
  • 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 skim 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
  1. Preheat oven to 350 degrees. Grease a 9 inch cake pan.
  2. Cream together butter and sugar. Beat in the egg. Once combined add molasses.
  3. Slowly blend in all dry ingredients into the wet mixture. Once combined, add hot water. Pour batter into prepared pan.
  4. Bake for 1 hour. Remove and let cool.
  5. Once cool, crumble the bread into pieces. Place on a cookie sheet and put back into oven at 350 degrees for about 15 minutes to help "dry out" the cake.
  6. While cake is drying, prepare the custard.
  7. Beat eggs. Once beaten, add in remaining ingredients.
  8. Remove gingerbread from oven, place back into the 9 inch cake dish, and pour custard over top of the gingerbread pieces. Let sit for 15 minutes.
  9. Bake pudding for 35 minutes.
  10. While pudding is baking, prepare vanilla sauce. Over medium heat, combine everything in a saucepan. Whisk continuously for about 10 minutes until sauce thickens.
  11. Remove pudding from oven and pour sauce over top.
  12. 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 7, 2012 - 5:50 pm

Sarah O. - That bread pudding looks bangin. Also, you have probably the best blog name ever. Just thought you should know.

December 7, 2012 - 9:00 pm

karen - Wow, that looks sooooo good!

December 10, 2012 - 1:21 pm

Lindsey - Thanks Sarah! I think it is pretty funny. 🙂

December 10, 2012 - 1:21 pm

Lindsey - Thank you Karen!

December 11, 2012 - 11:49 am

manda - Great giveaway and blog!

December 11, 2012 - 4:01 pm

Lindsey - Thank you!

December 16, 2012 - 2:03 pm

Liz Blunt - What delicious-looking photos you have on your blog!

December 17, 2012 - 9:18 am

Lindsey - Thank you so much!

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