Ginger Snap Bread Pudding Recipes

GINGERBREAD BREAD PUDDING

Gingerbread Bread Pudding image

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.

Provided by Food Network

Categories dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

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

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.

GINGERSNAP BREAD PUDDING

Gingersnap Bread Pudding image

This is from a box of Nabisco Gingersnaps. It's really yummy, and super easy. Refrigeration time not included.

Provided by IAteMyGluestick

Categories Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 6

Ingredients

32 nabisco gingersnaps, coarsley broken
1/4 cup golden raisin (optional)
4 eggs, beaten
1 3/4 cups skim milk
1/2 cup sugar
whipped topping (to garnish)

Steps:

Place cookies in a lightly greased 9" square baking pan.
Sprinkle with raisins if desired.
Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.
Cover with foil and refrigerate at least 2 hours, or up to 24 hours.
Preheat oven to 325°F
Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.
Garnish with whipped cream if desired.

Nutrition Facts : Calories 198.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 95, Sodium 222.1, Carbohydrate 33.1, Fiber 0.6, Sugar 16.2, Protein 6.1

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