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Gingerbread Bread Pudding
  • 2 tablespoons fresh ginger root grated
  • 2 tablespoons unrefined sugar
  • 2 1/2 cups gingerbread already baked cut into cubes
  • 2 large eggs
  • 1/4 cup unrefined sugar
  • 2 cups almond milk or milk of choice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees.
  2. Spray ramekins (for individual puddings) or a baking dish with nonstick cooking spray.
  3. In a small bowl, combine fresh ginger root and 2 tablespoons sugar. Pour into prepared baking dish.
  4. Lay the gingerbread cubes on top of the ginger sugar mixture.
  5. 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.
  6. 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.