Recipe courtesy of Aaron May
Gingerbread Bread Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 539
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 78
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 11
- Cholesterol
- 92
- Sodium
- 367
- Total: 1 hr 10 min
- Active: 15 min
Ingredients
Cooking spray
4 cups 1-inch-cubed store-bought gingerbread
2 cups 1-inch-cubed panettone
2 large eggs
2 1/2 cups whole milk
1/2 cup maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 teaspoon vanilla paste
3/4 cup golden raisins
1/4 cup pear eau de vie
2 cups whipped cream
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.