A holiday dessert worth cheering for! This gingerbread bread pudding is packed with whole grain goodness, sweet raisins and gingerbread spices, and topped off with a warm eggnog sauce.It’s the holiday season and whoop de doop….
I don’t know about you but it doesn’t really feel like the holidays to me right now. Sure, we decorated our tree and started doing some Christmas shopping but it doesn’t help that it was 50 degrees this week in Boston. It also doesn’t help when you’re not sure your 94 year old grandpa is going to make it to Christmas this year :(. Life doesn’t stop for the holidays. Suffering doesn’t stop for the holidays. So give yourself a dose of compassion if you’re not feeling the cheer cheer cheeriest this time of year when everyone is telling you you should. Know that you’re not alone. Last Sunday, we went to church and the priest was talking about how this season is really busy and we can get wrapped up in the whirlwind of all the stuff we have to do. But he asked if we can spend some time listening to our bodies, to our spirit, to see what we need. And I turned to Steve and gave him the look. That look was like OMG Father Unni is preaching what I preach! This time of year especially, we can forget to check-in with ourselves, with our bodies, to see what we need. But with all the stressors and commitments and obligations, it becomes that much more important to listen to the innate wisdom our bodies provide.And sometimes that innate wisdom is going to be like go get yoself a piece of bread pudding, guuuuurl. And so, I present you with a new and improved version of my gingerbread bread pudding.Are you a bread pudding fan? I adore the stuff. I can still remember the first time I tried it. I was at a Southern restaurant in NYC visiting my cousin for my high school graduation gift (my parents got us tickets to see Wicked). And I was like I will never eat another dessert ever again. Bread pudding is all that I NEED. I’m a sucker for warm desserts in the winter – warm apple pie, warm pear crisp, warm bread pudding – especially if they’re topped off with a scoop of ice cream 🙂 Gimme all the warm, sweet things.I also adore gingerbread during the holiday season as evidenced by my recent Gingerbread Pancakes post. Ginger is a wonderful ingredient and has inherent warming properties so it’s good for us to consume more of it during the cold, winter months. And it’s great for our digestive systems too. As I mention in Nourish Your Namaste, ginger has been shown to accelerate gastric emptying (how fast food leaves your stomach) and improve nausea and vomiting associated with motion sickness, pregnancy and chemotherapy. Plus, the smell of gingerbread baking in the oven? NOTHING like it. I need to find me a gingerbread candle. Or, just keeping baking all the gingerbread things.Oh, and as if gingerbread bread pudding could get better, it gets better. I topped it off with a warm eggnog sauce. YAH WELCOME.
Ok, so now you have one less thing to worry about for the holidays. Dessert is covered.
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup molasses
- 2 teaspoons grated fresh ginger (or 1/2 teaspoon ground)
- 3/4 cup buttermilk
- Day-old gingerbread, cubed
- 3 eggs
- 3 cups whole milk
- 1/4 cup coconut sugar (or white granulated sugar)
- 2 1/2 teaspoons vanilla
- 1/2 cup raisins
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup eggnog
- Preheat the oven to 350 degrees. Lightly grease a loaf pan with butter.
- In a medium mixing bowl, add flours, baking soda, salt, and spices and stir to combine.
- In a large mixing bowl (or stand mixer), beat butter and molasses until combined. Add eggs and ginger and beat until combined. Alternate adding flour and buttermilk to the wet mixture, a little at a time, so that you begin and end with the flour. Stir until combined.
- Transfer the mixture to the loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Turn out onto cooking rack to cool completely.
- Cut loaf into cubes to let dry out overnight.
- Preheat oven to 325 degrees.
- Transfer cubed gingerbread to a large baking dish. In a medium bowl, whisk eggs, milk, sugar, and vanilla until combined. Pour wet mixture over bread into the baking dish. Sprinkle raisins over top.
- Bake for 50-55 minutes or until pudding has set.
- Let cool for at least 10 minutes. Serve warm with eggnog sauce.
- In a small saucepan, whisk together sugar, cornstarch and salt over medium-high heat. Slowly pour in eggnog, whisking constantly. Whisk frequently until sauce comes to a boil and thickens. Serve warm with bread pudding.
If using ground ginger, add it to the dry ingredients.
What’s your favorite holiday dessert? See below for more gingerbread infused goodness.