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Recipe courtesy of Aaron May
Gingerbread Bread Pudding
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 539
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 11 g
- Cholesterol
- 92 mg
- Sodium
- 365 mg
When I was a child I would hear fantastic stories from my grandparents of the gingerbread houses back in Germany. My love for gingerbread and the centuries-old tradition of celebrating with it led to my modern take on bread pudding.
- Level: Easy
- Total: 1 hr 10 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 539
- Total Fat
- 21 g
- Saturated Fat
- 7 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 11 g
- Cholesterol
- 92 mg
- Sodium
- 365 mg
Ingredients
Directions
- 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.
