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Total Time
50mins
Prep 10 mins
Cook 40 mins

This delicious bread pudding was inspired by canarygirl, Jane_in_RI, and *Denise*. I had a loaf of gingerbread in the freezer (#44268, by Sue L) and wanted to do something different. So we came up with this. And it is heavenly! A great change from everyday bread pudding, and wonderful for the cooler days of fall and winter.

Ingredients Nutrition

Directions

  1. Heat oven to 350°, grease an 8" square pan.
  2. I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes.
  3. Remove from oven, and cut into cubes.
  4. Place the cubes in the greased baking dish, they should just about fill the pan.
  5. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
  6. Let this sit for about 5 minutes.
  7. Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding.
  8. Bake at 350° for 40-45 minutes.
  9. A knife inserted in the center will still look a bit wet, but mostly clean.
  10. Serve warm, with a bit of cream poured over, or whipped cream.
Most Helpful

5 5

ABSOLUTELY AWESOME!! I made up #44268 gingerbread, omitting the glaze.It makes two loaves so just freeze the other for another time. Cut up the bread in cubes and leave it out overnight. I followed the rest of the recipe exactly. I made up # 56294 custard sauce and spooned it over the pudding when it was done. OOOOH..we will be having this OFTEN! Just the best :-)