Description
Irresistible Gingerbread Pudding is a warm and comforting dessert, ideal for festive gatherings or cozy nights in, combining spiced bread cubes soaked in a rich molasses custard and baked to golden perfection.
Ingredients
Units
Scale
For the Pudding Base
- 2 cups Milk Any milk of choice, or use almond/oat/coconut milk for dairy-free.
- 1 cup Heavy Cream Non-dairy cream for a lighter version.
- 1 cup Brown Sugar Can swap with coconut sugar for a healthier option.
- 1/2 cup Molasses Blackstrap molasses can be used for a less sweet alternative.
- 4 cups Bread Cubes Stale bread preferred; gluten-free bread can be used.
- 4 large Eggs Flaxseed meal or egg replacers for vegan options.
For the Spices
- 2 teaspoons Ground Ginger Fresh ginger for a spicier kick.
- 1 teaspoon Ground Cinnamon Apple pie spice can be mixed in for a delightful twist.
- 1/2 teaspoon Ground Nutmeg Optional but recommended.
- 1/2 teaspoon Ground Cloves Allspice can be used instead.
- 1 teaspoon Vanilla Extract Imitation vanilla is acceptable in a pinch.
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Base Ingredients: In a large mixing bowl, whisk together the milk, heavy cream, brown sugar, and molasses until smooth.
- Soak Bread: Stir in the stale bread cubes until coated and let soak for about 15 minutes.
- Prepare Eggs and Spices: In a separate bowl, beat the eggs until frothy and mix in the ground spices and vanilla.
- Combine Mixtures: Gently fold the egg mixture into the soaked bread cubes.
- Pour and Spread: Pour the mixture into the greased baking dish and spread evenly.
- Bake: Bake for 45 to 50 minutes until the top is golden and a knife comes out clean.
- Cool Slightly and Serve: Let cool slightly before serving. Enjoy warm, optionally topped with whipped cream or ice cream.
Notes
- This recipe is versatile with options for gluten-free and dairy-free adaptations.
- Perfect for holiday gatherings.
