Gingerbread Bread Pudding Recipes

GINGERBREAD MEN

Steps:

• In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

GINGERBREAD PUDDINGS WITH CANDIED APPLES

Steps:

• For candied apple garnish:
• Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
• For gingerbread:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
• Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEAD Can be made 1 day ahead. Cover pan with foil; let stand at room temperature.
• For puddings:
• Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
• Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
• Place cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water bath.
• Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.

GINGERBREAD BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
• Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
• In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
• Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
• It can be served hot, at room temperature or cold.

GINGERBREAD BREAD PUDDING

Steps:

• Heat oven to 350°, grease an 8" square pan.
• I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes.
• Remove from oven, and cut into cubes.
• Place the cubes in the greased baking dish, they should just about fill the pan.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
• Let this sit for about 5 minutes.
• Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding.
• Bake at 350° for 40-45 minutes.
• A knife inserted in the center will still look a bit wet, but mostly clean.
• Serve warm, with a bit of cream poured over, or whipped cream.

GINGERBREAD BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
• Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
• Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
• Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

GINGERBREAD PUDDING CAKE

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.