Moist and flavorful this Gingerbread Bread Pudding has all the delicious flavors of your traditional gingerbread with a sweet and creamy glaze.
Christmas is coming and what is the holiday without gingerbread everything? Well sometimes I like my gingerbread for breakfast and what better way than with this Gingerbread Bread Pudding!
With sweet and spicy mixed together this bread pudding is the perfect holiday dish whether you like it for breakfast, brunch or dessert. Served hot or cold, this is the answer to all your holiday problems!
In all honesty, I love the flavor of gingerbread all year long. The molasses and the ginger and spices just bring this sense of comfort and they are literally a party in my mouth, so I’m not going to complain.
It’s more of a Fall flavor to me than just a Christmas flavor. I mean who decided that there are certain seasons for specific foods? I mean really?
Anyways, I have learned to really really love bread pudding. It is a comfort dish to me, and I would never eat it growing up because I just thought the thought of wet bread was disgusting. But thankfully my opinions changed over time.
I figured that I would combine two of my favorite desserts into one!
WHAT INGREDIENTS DO YOU NEED?
- Texas Toast
- Milk
- Eggs
- Brown Sugar
- Sugar
- Spices (ginger, cinnamon, nutmeg, all-spice)
- Molasses
- Vanilla
- Butter
- Sweetened condensed milk
This gingerbread bread pudding recipe has just the right amount of gingerbread and sweetness. The sauce really does make this dish what it is.
The creamy “syrup” as we will call it compliments this well and pulls just the right flavors out with each and every bite. Irresistible as my family has said!
HOW TO MAKE BREAD PUDDING:
- Preheat oven to 350.
- Place bread on to baking sheet and place in oven for about 10 minutes turning stirring halfway through to crisp the bread up.
- Remove from oven and place into large bowl.
- In another bowl combine your milk, eggs, sugar, molasses, spices and vanilla and whisk until combined.
- Pour oven your bread and stir until absorbed, let sit for about 10-15 minutes.
- Meanwhile spray a 2qt baking pan with non-stick cooking spray.
- Spoon your bread mixture into pan and place in oven and bake for about 45-60 minutes or until center is set and no longer jiggly.
- Remove from oven to cool slightly.
- To make your sauce in sauce pan add your sugar, butter and sweetended condensed milk and stir until combined.
- Cook over medium-high heat until melted and creamy.
- In large bowl beat your egg, add a little bit of your sauce at a time to temper the egg so it doesn’t scramble, and whisk together.
- Stir in your vanilla.
- Pour over your bread pudding and serve.
Bread pudding is really a simple and easy recipe to make and there are so many variations out there that are absolutely amazing.
But what makes bread pudding with it is is aptly know as “bread pudding sauce”. There are a lot of times where you won’t find a bread pudding recipe that doesn’t have some soft of sauce. So it’s more or less what it is known for.
These simple dishes are great for get togethers. I actually had my first bread pudding when we were at a buffet in Las Vegas and I was instantly hooked! I have to admit that it was literally amazing.
I wish I could recreate that exact one, but I don’t remember what it was I’m pretty sure it was our basic run of the mill bread pudding recipe, but boy was that ever good!
We’ve been making it ever since then. My husband and kids have come to love all the different flavors that I create, because I mean how can you not experiment with them all!
So if you’re looking for a great option for your next brunch or holiday gathering this Gingerbread Bread Pudding would make a great choice for something comforting yet different enough to stand out!
If you like this recipe you might also like:
Gingerbread Bread Pudding
Ingredients
- 1 loaf Texas Toast cut into 1" cubes
- 2 1/2 cups milk
- 5 eggs
- 2/3 cup brown sugar
- 1/4 cup molasses
- 1 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all-spice
- 1 tsp vanilla
Sauce:
- 1 1/2 cup sugar
- 1 1/2 stick unsalted butter slightly melted
- 1 14 oz can sweetened condensed milk
- 1 egg yolk
- 2 tsp vanilla
Instructions
- Preheat oven to 350.
- Place bread on to baking sheet and place in oven for about 10 minutes turning stirring halfway through to crisp the bread up.
- Remove from oven and place into large bowl.
- In another bowl combine your milk, eggs, sugar, molasses, spices and vanilla and whisk until combined.
- Pour oven your bread and stir until absorbed, let sit for about 10-15 minutes.
- Meanwhile spray a 2qt baking pan with non-stick cooking spray.
- Spoon your bread mixture into pan and place in oven and bake for about 45-60 minutes or until center is set and no longer jiggly.
- Remove from oven to cool slightly.
- To make your sauce in sauce pan add your sugar, butter and sweetended condensed milk and stir until combined.
- Cook over medium-high heat until melted and creamy.
- In large bowl beat your egg, add a little bit of your sauce at a time to temper the egg so it doesn't scramble, and whisk together.
- Stir in your vanilla.
- Pour over your bread pudding and serve.
Notes
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Regina Birdsell
What if your store doesn’t sell Texas toast?
Tornadough Alli
You can pretty much use any bread you would like, the thicker the better, so I would go for French bread, challah, italian loaf, etc. But if you cant find those you can use regular bread as well.
Regina Birdsell
Thanks so much! I’m trying it Tomorrow for our late family Thanksgiving!
Kim
So sorry if I missed it but can anyone advise on approx how many cups of bread they used for this? Thank you!
Karen Brunstetter
I am wondering that as well. Please respond, Tornadough Ali; I can’t wait to make this for dessert on Christmas Day (in 2 days, yikes!)
Tornadough Alli
Honestly we go by the loaf so we never measure cups, but usually its around 8-10 cups of bread upon doing some research.
Jocelyn
I love the gingerbread flavor twist to this bread pudding! And that creamy glaze makes this so good!
Kara
This looks like a perfect twist on traditional bread pudding. And that sauce sounds absolutely fantastic!
Becky Hardin
That vanilla sauce!!! I’m drooling. lol
I bet you could just eat the sauce with a spoon 😍
Rachael Yerkes
So good! We are making this again on Saturday! Loved it so much!
Aimee Shugarman
I’m trying to figure out a way to make this weekly, haha. It’s so good!!!
Amy
Hello ma’am, I’m not sure if you are still taking questions on this recipe, but I have a stupid one. It’s about the ginger. Are you using ground or fresh ginger? Crossing my fingers you’ll see my question, I came across this recipe on Pinterest and would like to make this for our thanksgiving dessert. I’m in Louisiana so bread pudding is a dessert staple here. I just know my family will enjoy this.
Tornadough Alli
Hi Amy, thanks for reaching out. We use ground ginger for this. I hope they helps 🙂
Jackie scheub
Couldn’t it be made the day ahead with the sauce on it. Next day just cover and heat the whole pan in the oven?
Jenny
I was really nervous about making this recipe for Thanksgiving dinner, but it turned out great! Maybe keep some extra toast on hand in case you need extra to soak up the juice.
Abbey
Hi. I’m curious about how many pieces of bread are in your Texas toast loaf? Mine certainly did not fit into a 2 quart dish and is currently looking more like croutons than a jiggly bread pudding. I am a seasoned cook and have read and reread this recipe but I don’t believe it’s going to turn out. The only thing I can think of is that there are different sizes of loaves of Texas toast. Just curious for next time. Happy New Year!
Tornadough Alli
Hi Abbey! I’m sorry this recipe is giving me troubles. It didn’t even cross my mind that they’re might be different sized loaves of the toast! I’ll remake this to give you a cup amount as I’m not sure as to how many would be equivalent to the loaf. Happy New Year to you as well, again I apologize it’s giving you trouble.
Neda
Hi, I have a question! 🙂 So I’m making this for Xmas tomorrow, and want to prep some of it beforehand to have it ready to put into the oven after dinner. For the vanilla sauce, do you think it’d be okay to prepare now, then warm up again on the stove tomorrow? Not sure because of the egg…do you have any suggestions?
Tornadough Alli
You should be able to reheat the sauce no problem. The egg will already be tempered into it so reheating won’t do anything to it.
Analia Paniagua
Thank you! 😉
Analia Paniagua
How many will this serve? Can I double it if need be?
Tornadough Alli
Hi Analia, this serves about 8-10, you should be able to double the recipe just bake in separate dishes.
Katie @ Domesticate Kate
This looks AMAZING! I think I’m going to make it to bring to Christmas for sure.
Tornadough Alli
Thanks Katie, you’re so sweet!! I hope you get a chance to try this!
Krystal
Thanks so much! I will check. And by Texas toast is that just a big loaf??
Tornadough Alli
Yep Texas toast is the really thick cut slices.
Krystal
I really want to make this but I’m not sure any of the stores around me sell molasses any other suggestions??
Tornadough Alli
Do you have a walmart? They have it up by the syrups or any grocery store really. I’ve found Molasses in the literal smallest of stores. If you don’t want to make it with the molasses, try upping the brown sugar another 1/4 cup and that might give you a more rich flavor.
Vicki Atnip
Hi, sweetened condensed milk is listed as an ingredient in the vanilla sauce but it isn’t mentioned in the instructions. Is it added in with the sugar and butter… or with the egg?
Tornadough Alli
Hi Vicki! Thanks for pointing that out. It’s added to the butter and sugar. I’ve edited the recipe to show that!
Eden Passante
Just looking at this makes my mouth water! I’m definitely trying this recipe out!
Tornadough Alli
Thanks so much Eden! This is a must make for sure. We love it.
Jamie
Is it possible to make this ahead of time? I’m thinking for Thanksgiving, it would be great to make it the day before, and then whip up the vanilla topping right before serving? Or any other recommendations! Sounds delicious!
Tornadough Alli
Hi Jamie, I don’t see why you couldn’t. Just keep it covered and refrigerated and warm up the next day either low in the oven since we don’t want to cook it any longer or you could microwave as well.