GINGERBREAD BREAD PUDDING RECIPE RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
• Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
• In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
• Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
• It can be served hot, at room temperature or cold.