Leftover gingerbread gets a second life in these bread pudding-like desserts. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau


Ingredient Checklist

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Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a baking sheet with cooking spray. Put a kettle of water on to heat for a water bath.

  • 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.

  • 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.

  • 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.

  • Before serving, dust puddings with confectioners' sugar and garnish with julienned crystallized ginger. Serve warm or chilled.


Equipment: six 6-ounce (3/4-cup) ramekins

Nutrition Facts

257 calories; 5.1 g total fat; 1.3 g saturated fat; 74 mg cholesterol; 229 mg sodium. 364 mg potassium; 46.4 g carbohydrates; 1 g fiber; 34 g sugar; 6.6 g protein; 359 IU vitamin a iu; 28 mcg folate; 155 mg calcium; 2 mg iron; 46 mg magnesium;