Ginger Snap Bread Pudding

Something Extra

Recipe Theme


Recipe Center

Ginger Snap Bread Pudding
6 slices ENER G Raisin Bread cut into 3/4-inc squares
1 cup organic milk or soymilk
1/4 cup organic cream or soy cream
2 tbsp. organic butter melted
2 tbsp. crystallized ginger finely chopped
1 tbsp. organic blackstrap molasses
1/2 tsp. each: cinnamon and vanilla extract
1/2 cup sugar
2 eggs beaten
4 Mi-Del Gluten-Free Ginger Snaps crushed
Organic powdered sugar

Prep: 20 minutes, Stand: 1 hour, Cook: 35 to 40 minutes, Serves: 4

Preheat oven to 375°F and spray four 1-cup baking dishes with nonstick cooking spray. Place bread on a baking sheet. Bake for 10 minutes, then transfer to a medium bowl. Bring milk, cream and butter to a simmer in a small saucepan. Stir in ginger, molasses, cinnamon and vanilla; let cool slightly. Whisk together sugar and eggs in a medium bowl; slowly whisk in milk mixture, then stir into bread cubes. Let stand for 1 hour, then spoon into prepared dishes; sprinkle with ginger snaps. Bake for about 25 to 30 minutes or until center is set. Serve warm dusted with powdered sugar. 

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.