Gingerbread Pudding

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From: EatingWell Magazine November/December 1998

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

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

Nutrition information

  • 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; g added 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: 1/2 starch, 1 1/2 other carbohydrate, 1/2 fat

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