Gingerbread Pudding

http://www.eatingwell.com/recipes/gingerbread_pudding.html

From EatingWell:  November/December 1998

Leftover gingerbread gets a second life in these bread pudding-like desserts.

6 servings | Active Time: 20 minutes | Total Time: 1 1/4 hours

Ingredients

• 3 cups cubed leftover gingerbread, (1/4 recipe Old-Fashioned Gingerbread, recipe follows)
• 1 1/2 tablespoons finely chopped crystallized ginger, plus 2 tablespoons julienned crystallized ginger
• 2 large eggs
• 1/3 cup sugar
• 2 cups low-fat milk
• 1 teaspoon vanilla extract
• Confectioners' sugar, for dusting

Preparation

1. Preheat oven to 325°F. Coat a baking sheet with cooking spray. Put a kettle of water on to heat for a water bath.
2. Spread gingerbread cubes on prepared baking sheet and bake until toasted, 25 to 30 minutes. Divide among six 6-ounce (3/4-cup) ramekins. Sprinkle with chopped crystallized ginger.
3. Whisk eggs and sugar in a large bowl until blended. Whisk in milk and vanilla. Divide mixture among prepared ramekins and let stand for 10 minutes.
4. Place ramekins in a shallow roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins. Bake until puddings are set, 40 to 50 minutes. Transfer to a wire rack to cool.
5. Before serving, dust puddings with confectioners’ sugar and garnish with julienned crystallized ginger. Serve warm or chilled.

Nutrition

Per serving : 259 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 85 mg Cholesterol; 46 g Carbohydrates; 7 g Protein; 1 g Fiber; 237 mg Sodium; 257 mg Potassium

3 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 other carbohydrate, 1/2 fat

Tips & Notes

• Make Ahead Tip: Equipment: six 6-ounce (3/4-cup) ramekins