Gingerbread Bread Pudding

  • 2 14oz boxes of gingerbread mix (Betty Crocker) plus ingredients specified on the box (water, eggs)
  • 2 C heavy cream
  • 1 C milk
  • 2 tsp vanilla
  • 6 yolks

  1. Make and bake 2 boxes of gingerbread according to the directions on the box
  2. Cool completely
  3. Cube gingerbread into ½” cubes, place on a cookie sheet, and toast for 10 minutes at 350F.
  4. Cool cubes completely and spread in a 9”x13” pan
  5. Assemble custard: whisk yolks, cream, milk and vanilla in a bowl until smooth
  6. Pour over the cubes
  7. Push cubes slightly into custard, and let soak for 15-20 minutes
  8. Bake at 350F for 50-60 minutes
  9. Serve warm (see above) or cool completely, cover and store
  10. When serving, place pieces of gingerbread pudding in microwave, cook for ~1 minute (until warmed through and slightly steaming) and top with vanilla ice cream