Gingerbread Pudding
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Ingredients (3 Servings)
8 slices Arnold® Country Buttermilk Bread cut into 1-inch cubes
2½ cups milk
5 eggs
⅔ cup brown sugar
¼ cup molasses
1 teaspoon ginger
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
⅛ teaspoon ground cloves
1 teaspoon vanilla extract
Vanilla bean ice cream
Caramel sauce, to taste
Directions
Special Tools: 3 small ramekins
1. Preheat oven to 350ºF. Place cubed bread on baking sheet and bake until bread is crispy (approximately 8 minutes). Transfer cubed bread to a large bowl.
2. In a medium bowl, combine milk, eggs, brown sugar, molasses, spices and vanilla, and whisk until well combined. Pour over bread and mix well to coat. Let stand for 5 minutes.
3. Spray each ramekin with cooking spray and evenly spoon the bread mixture into each. Bake until cooked through (approximately 40-45 minutes). Remove and let cool slightly.
4. Top each with a scoop of vanilla bean ice cream and drizzle on desired amount of caramel sauce.
