Packed with your favorite holiday spices, this Gingerbread Bread Pudding is the perfect treat you can enjoy all year long!
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...
I always tell you guys that I am all about convenience these days, so why not simplify my life? Even just a little bit.
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....
And I absolutely love the smell of gingerbread in my house.
- 2 tablespoons fresh ginger root grated
- 2 tablespoons unrefined sugar
- 2 ½ cups gingerbread already baked cut into cubes
- 2 large eggs
- ¼ cup unrefined sugar
- 2 cups almond milk or milk of choice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 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.
Now of course, you can go ahead and make your own gingerbread. I typically make mini loaves for friends and family to give as holiday gifts.
I will say that the Trader Joe's box mix is really good (and super easy) especially if you like all of those holiday spices.
My kids loved it too. Well my middle guy kept telling me to stop calling it pudding but it most definitely was not pudding.
I tried to explain to him the whole concept of Breda pudding but he wasn't having it. So then I referred to it as "gingerbread dessert" so he would let it go.
Anyway, they all loved it. You can easily top it with whipped cream or even vanilla ice cream which sounds beyond amazing.
I love actual cake and ice cream together!
I highly recommend serving when it's still warm too! It's almost gooey and so delicious.
Again, doesn't that vanilla ice cream sound even better on top if it's still warm?
I sprinkled a tiny bit of powdered sugar to make it a little more pretty and obviously to add slightly more sweetness.
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.
But it tastes pretty darn amazing and that's all that matters, right?
The powdered sugar helps that . 🙂 I hope you all enjoy it as much as we did!
If you make this Gingerbread Bread Pudding or any of my other recipes please come back and let me know. I love to hear from you!
Thanks for stopping by!