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Monday, December 03, 2007

Gingerbread Bread Pudding


I made gingerbread last week for my Shrek the Halls gathering, and the recipe made a big 13x9 inch pan of the stuff. While it was delicious in its own right, it was getting a little dry after a couple days, and I wanted to find something fun to do with the extra gingerbread. Inspiration hit in the form of bread pudding!

I just cut up the gingerbread into squares and made a simple custard (I didn't bring the custard recipe with me today, but I'll add it in the comments tomorrow!), baked and viola! Fabulous Gingerbread Bread Pudding! It is quite delicious. Next time, I might add some chopped up walnuts in it, and it definitely benefits from a little ice cream (see below) or whipped cream. Oooh, I bet it would be extra extra good with maybe some pumpkin ice cream or maple walnut or something. Hmmmm, things to contemplate for the future.

All in all, a very successful experiment for a Saturday morning.

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10 Comments:

At 11:35 AM, Blogger Ramona Quimby said...

Sounds like the perfect winter dessert.

Especially with maple walnut ice cream...

I want gingerbread bread pudding!!!

 
At 7:05 AM, Blogger Nancy Drew said...

OK so here's the custard part:

2 eggs
1/3 cup sugar
1 cup milk
1 cup heavy cream
1 tsp. vanilla

Beat that all together, pour over bread, bake for 25-30 minutes. Yum-o!

I didn't have any heavy cream, and I'm a soy milk drinker. I was a little short on the soy milk, but I did happen to have some buttermilk from the gingerbread recipe. So I ended up using about 1.5 cups soy milk and .5 cup buttermilk. It turned out just fine. But I suspect it would be even richer and more delicious with the proscribed ingredients.

Perhaps this will be an Aspen treat in our RTD condo?

 
At 6:00 AM, Blogger Tenly said...

OMG, I am SOOOOO hungry now. ***YU-UM!***

 
At 9:13 AM, Blogger Marcia said...

yum~

 
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