Gingerbread Pudding

Cooking Instructions:

Gingerbread

  • 1 cup flour
  • 3/4 cup whole wheat flour
  • 1tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1/4 cup softened butter
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 3/4 cup dark brown sugar
  • 3/4 cup Lundberg Family Farms Sweet Dreams® Rice Syrup
  • 1/2 cup boiling water
  • 9 X 9 inch square metal pan

Custard

  • 3 cups whole milk
  • 2 ounces fresh ginger, peeled and finely grated
  • 1 tablespoon whole black peppercorns
  • 4 eggs
  • 3/4 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 9 to 10 inch round ovenproof casserole with 2-1/2 inch high sides
  • Roasting pan

  • Eggnog or Caramel Swirl Ice Cream

For gingerbread:   Preheat oven to 350 degrees. Spray non-stick spray in baking pan. Combine dry ingredients in a bowl. Set aside. In a large mixing bowl beat butter until fluffy; add brown sugar and egg until blended. Beat in rice syrup and applesauce, then flour mixture. Stir in boiling water. Pour into pan and bake about 40 minutes. Cool in pan and set aside.

For custard:  Preheat oven to 325°F. Heat milk, peppercorns, and fresh ginger to simmer in a medium saucepan. Remove from heat. In a medium bowl, whisk eggs, brown sugar, vanilla extract, and ground ginger together. Gradually add to milk mixture in a thin stream. Strain out solids and discard.

To assemble bread pudding:  Spray non-stick spray in casserole. Cut gingerbread into 1/2 inch cubes (approximately 10 cups) and place in casserole. Pour custard over gingerbread cubes; let stand 15 minutes for gingerbread to soak up some custard. Place casserole in roasting pan; add hot water to roasting pan to come up halfway up side of casserole. Cover casserole with foil. Bake 1 hour 15 minutes, or until custard is set. Remove from water bath. Serve warm or at room temperature with ice cream or sweetened whipped cream.

Makes 10-12 servings.

To make individual servings:  butter 12 ramekins and divide gingerbread cubes equally. Pour custard over gingerbread in each cup; let sit 15 minutes. Set in roasting pan with hot water and cover with foil. Bake 1 hour.