Gingerbread Bread Pudding Recipe

Name: Gingerbread Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lb gingerbread cake, day-old, cut into 1/4-inch slices; 3/4 cup dried cranberries; 4 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/2 cup granulated sugar; 1/4 cup dark brown sugar, packed; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1 pinch salt; 1 teaspoon vanilla extract

Servings: persons

1 lb gingerbread cake, day-old, cut into 1/4-inch slices
3/4 cup dried cranberries
4 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
1 teaspoon vanilla extract

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb gingerbread cake, day-old, cut into 1/4-inch slices, 3/4 cup dried cranberries, 4 large eggs, 1 1/2 cups whole milk, and more.

Yes, Gingerbread Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Bread Pudding

How did you like this recipe?

Frequently Asked Questions