ADVERTISEMENT
Gingerbread Pudding
Gingerbread Pudding
0 Reviews
From: EatingWell Magazine, November/December 1998
Leftover gingerbread gets a second life in these bread pudding-like desserts.
- By: Ruth Cousineau EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 cups cubed leftover gingerbread, ( ¼ recipe Old-Fashioned Gingerbread, recipe follows)
- 1½ tablespoons finely chopped crystallized ginger, plus 2 tablespoons julienned crystallized ginger
- 2 large eggs
- ⅓ cup sugar
- 2 cups low-fat milk
- 1 teaspoon vanilla extract
- Confectioners' sugar, for dusting
- Associated Recipes:
- Old-Fashioned Gingerbread
Preparation
-
Active
-
Ready In
- Preheat oven to 325°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 ( ¾-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 ( ¾-cup) ramekins
- Per serving: 257 calories; 5 g fat(1 g sat); 1 g fiber; 46 g carbohydrates; 7 g protein; 28 mcg folate; 74 mg cholesterol; 34 g sugars; 359 IU vitamin A; 0 mg vitamin C; 155 mg calcium; 2 mg iron; 229 mg sodium; 364 mg potassium
- Carbohydrate Servings: 3
- Exchanges: ½ starch, 1½ other carbohydrate, ½ fat
