Leftover Gingerbread Pudding
Turn the gingerbread cookies into this delicious and light pudding.
Yield
6 servingsPrep
10 minCook
80 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bread
gingerbread, leftover and cubed, see recipe below |
*
|
| 1 ½ | tablespoons |
ginger
crystallized, plus 2 tablespoons julienned crystallized ginger |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
sugar
|
|
| 2 | cups |
milk
1% or 2 % |
|
| 1 ¼ | teaspoons |
vanilla extract
|
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bread
gingerbread, leftover and cubed, see recipe below |
*
|
| 23 | ml |
ginger
crystallized, plus 2 tablespoons julienned crystallized ginger |
|
| 2 | large |
eggs
|
|
| 59 | ml |
sugar
|
|
| 473 | ml |
milk
1% or 2 % |
|
| 6.3 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
Preheat oven to 325°F.
Coat a baking sheet with cooking spray or lay with a baking mat.
Bring some water to a boil in a kettle or saucepan for a water bath later.
Arrange gingerbread cubes in single layer evenly on prepared baking sheet and bake until toasted, 26 to 30 minutes.
Divide among six 6-ounce (¾ cup) ramekins.
Sprinkle chopped crystallized ginger on top.
Add eggs and sugar in a large bowl, and whisk until well combined.
Pour in milk and vanilla, whisk until well blended.
Divide mixture among prepared ramekins and allow to stand for 10 to 12 minutes.
Arrange ramekins in a shallow roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins.
Bake until puddings are set, 45 to 55 minutes.
Remove from the oven and transfer to a wire rack to cool.
Just before serving, dust powdered sugar on top of each pudding and garnish with a few julienned crystallized ginger.
Serve warm or refrigerate until it's chilled.
