Total Time
Prep 15 mins
Cook 35 mins

The original of this slightly tweaked recipe was found in the 2009 cookbook, Gingerbread.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
  2. Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
  4. Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
  5. It can be served hot, at room temperature or cold.
Most Helpful

I made this recipe with leftover gingerbread. I think it would have been better if I had torn the bread into chunks. There was not enough " pudding" for my taste but the flavor was very good.

xanda51-todo January 14, 2016

A co-worker made this recipe and it is delicious. We microwaved a slice for 10 seconds and it was very very good.

jcthornton1437 December 07, 2010

Delicious ! I used leftover pumpkin cake with extra ginger added in to mixture. Sorry but I totally forgot to add dried fruit but my result was still fabulous. We ate it at room temp.

katew January 30, 2010