Gingerbread Bread Pudding

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   ["* Please note that the cook time includes: 1) baking the gingerbread, 2) toasting the gingerbread cubes, and 3) baking the pudding.", "**I have a lot of additional notes and tips that go along with this recipe! For more details, please click on the Related Blog Post!!", "1. Make and bake 2 boxes of gingerbread according to the directions on the box (combined two boxes with 2.5 cups water and 2 eggs, then split between 2-8"" or 9"" pans and bake according to the box directions for the pans you use.", "2. Cool completely", "3. Once cooled, cube gingerbread into 1/2"" 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 minutes.", "9. Serve warm (see above) or cool completely, cover and store.", "10. When serving, place pieces of gingerbread pudding in microwave, cook for approximately 1 minute (until warmed through and slightly steaming) and top with vanilla ice cream."]

* Per serving · 4 servings · Values may vary.

No additional tips available.