Gingerbread Pudding
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Gingerbread Pudding
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1 hour 15 minutes
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3 Servings
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1 hour 15 minutes
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3 Servings
Ingredients
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8 slices of Arnold Buttermilk bread, cut into 1-inch cubes
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2½ cups milk
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5 eggs
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⅔ cup brown sugar
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¼ cup molasses
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1 teaspoon ginger
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1½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground allspice
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⅛ teaspoon ground cloves
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1 teaspoon vanilla extract
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Vanilla bean ice cream
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Caramel sauce, to taste
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Special Tools: 3 small ramekins
Directions
- 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.
- 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.
- 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.
- Top each with a scoop of vanilla bean ice cream and drizzle on desired amount of caramel sauce.
