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Gingerbread Bread Pudding

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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.



For the gingerbread:

  • 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

For the bread pudding:

  • 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

For the Eggnog Sauce:

  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup eggnog


For the gingerbread:

  1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with butter.
  2. In a medium mixing bowl, add flours, baking soda, salt, and spices and stir to combine.
  3. 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.
  4. 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.
  5. Cut loaf into cubes to let dry out overnight.

For the bread pudding:

  1. Preheat oven to 325 degrees.
  2. 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.
  3. Bake for 50-55 minutes or until pudding has set.
  4. Let cool for at least 10 minutes. Serve warm with eggnog sauce.

For the eggnog sauce:

  1. 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.

  • Prep Time: 24 hours
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday