Ginger Snap Bread Pudding
Recipe Center

Ginger Snap Bread Pudding
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. finely chopped crystallized ginger
1 tbsp. organic blackstrap molasses
1/2 tsp. cinnamon
1/2 tsp. 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

1. 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.

2. Bring milk, cream and butter to a simmer in a small saucepan. Stir in ginger, molasses, cinnamon and vanilla; let cool slightly.

3. 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.

4. Serve warm dusted with powdered sugar. 

Nutritional Information:
(247 g): 590 calories, 12 g protein, 20 g total fat (10 g sat., 0 g trans),96 g carbohydrate, 4 g fiber, 63 g sugar, 225 mg cholesterol, 160 mg sodium, 12 points