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Gingerbread Bread Pudding
Moist and flavorful this Gingerbread Bread Pudding has all the delicious flavors of your traditional gingerbread with a sweet and creamy glaze.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
10
people
Calories:
292
kcal
Author:
Tornadough Alli
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
You may have extra sauce, use to pour over individual slices if desired. Feel free to also use your fave vanilla sauce!
Nutrition
Calories:
292
kcal
|
Carbohydrates:
56
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
107
mg
|
Sodium:
87
mg
|
Potassium:
253
mg
|
Fiber:
0
g
|
Sugar:
54
g
|
Vitamin A:
245
IU
|
Vitamin C:
0.1
mg
|
Calcium:
119
mg
|
Iron:
1.6
mg