Ginger Snap Bread Pudding


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Ginger Snap Bread Pudding
Ingredients
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
crushed
Organic powdered sugar
Directions

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. 

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