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Gingerbread Pudding

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Gingerbread Pudding

  • 1 hour 15 minutes
  • 3 Servings
Gingerbread Pudding Recipe Image
  • 1 hour 15 minutes
  • 3 Servings

Ingredients

Ingredients
  • 8 slices of Arnold 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
  • Special Tools: 3 small ramekins

Directions

Directions
  1. Preheat oven to 350ºF. Place cubed bread on baking sheet and bake until bread is crispy (approximately 8 minutes).
  2. Transfer cubed bread to a large bowl.
  3. In a medium bowl, combine milk, eggs, brown sugar, molasses, spices and vanilla, and whisk until well combined.
  4. Pour over bread and mix well to coat. Let stand for 5 minutes.
  5. Spray each ramekin with cooking spray and evenly spoon the bread mixture into each.
  6. Bake until cooked through (approximately 40-45 minutes). Remove and let cool slightly.
  7. Top each with a scoop of vanilla bean ice cream and drizzle on desired amount of caramel sauce.

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