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

Ruth Cousineau
Source: EatingWell Magazine, November/December 1998
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Ingredients

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Directions

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  • 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.

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  • 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.

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Nutrition Facts

257 calories; protein 6.6g 13% DV; carbohydrates 46.4g 15% DV; exchange other carbs 3; dietary fiber 1g 4% DV; sugars 33.5g; fat 5.1g 8% DV; saturated fat 1.3g 6% DV; cholesterol 73.9mg 25% DV; vitamin a iu 359.2IU 7% DV; vitamin c 0.1mg; folate 28.3mcg 7% DV; calcium 155mg 16% DV; iron 1.5mg 9% DV; magnesium 45.7mg 16% DV; potassium 363.8mg 10% DV; sodium 228.9mg 9% DV; thiamin 0.1mg 7% DV.