Happy December! Let me start by saying I promise not to bombard you with gingerbread recipes like I tend to do with pumpkin ones. I realize that I am 100% completely seasonal with my food and drinks. I guess most of us are? Or maybe not and it’s just me? Oh well.
So I kind of cheated here. I was going to make my own gingerbread, but then I remembered Trader Joe’s makes a great gingerbread and decided to try it out…
It came out pretty spicy (which I like) and really yummy. And I like it because it’s a different type of dessert than the typical cookies (not saying I don’t love those too!) Remember it is a treat, so only a small serving is really all that is necessary with all of these wonderful flavors. Man, I just love holiday baking….
- Preheat oven to 350 degrees.
- Spray ramekins (for individual puddings) or a baking dish with nonstick cooking spray.
- In a small bowl, combine fresh ginger root and 2 tablespoons sugar. Pour into prepared baking dish.
- Lay the gingerbread cubes on top of the ginger sugar mixture.
- In a large bowl, combine eggs and sugar and mix until well blended. Slowly add milk, vanilla and cinnamon. Pour into baking dish and allow gingerbread to soak up the liquid for 10 minutes. I like to push the gingerbread into the milk mixture to make sure it's absorbed.
- Place baking dish on a baking sheet and place in preheated oven for 35 minutes or until bubbling and golden brown. Serve warm or cold.
I highly recommend serving when it’s still warm too! Oh and I sprinkled a tiny bit of powdered sugar to make it a little more pretty. It’s purely aesthetic, so don’t feel like you need to. Just so you know, Gingerbread Bread Pudding isn’t the prettiest of desserts. The powdered sugar helps that . 🙂 I hope you all enjoy it as much as we did!