Total Time
50mins
Prep 15 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  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

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

5 5

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.