GINGERBREAD BREAD PUDDING
When I was a child I would hear fantastic stories from my grandparents of the gingerbread houses back in Germany. My love for gingerbread and the centuries-old tradition of celebrating with it led to my modern take on bread pudding.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
- Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
- Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
- Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.
APPLE GINGERBREAD BREAD PUDDING
Make and share this Apple Gingerbread Bread Pudding recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h45m
Yield 6-9 serving(s)
Number Of Ingredients 11
Steps:
- Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2" pan. Top with the apple and currants. Set aside.
- Scald the milk, cream, and vanilla bean. Meanwhile, in a bowl, combine the eggs, yolks, sugar, cinnamon, and salt. Hand whip until mixed.
- Temper the egg mixture with the milk mixture (pour the hot milk mixture a little at a time into the egg mixture while whipping so as not to scramble the egg mixture). Strain through a sieve into your prepared pan.
- Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight.
- Preheat oven to 350°F
- Cover the pan with foil. Bake in a water bath for approximately 1 1/2 hours or until done. Remove the foil during the last 20 minutes of baking to brown the top. Baking times may vary with your oven. Cut into squares and serve hot.
- Serves 6 to 9.
Nutrition Facts : Calories 272.9, Fat 12.7, SaturatedFat 6.9, Cholesterol 170.7, Sodium 107.6, Carbohydrate 34.6, Fiber 1.7, Sugar 28, Protein 7.2
GINGERBREAD AND APPLE LOAF
An easy-to-make cake all done in one pan (saves washing up). The spices can be adjusted to taste.
Provided by PLMLee
Categories Bread Quick Bread Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter 1 large loaf pan or 2 smaller ones.
- Warm up syrup, water, butter, and sugar in a pan over low heat until butter and sugar are just melted. Remove from heat and mix well.
- Grate apples directly into the pan. Sift flour, baking soda, ginger, and allspice into the batter. Stir until just combined; do not overmix. Pour batter into the prepared pan(s).
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 35 minutes.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 69.2 g, Cholesterol 45.8 mg, Fat 17.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 11 g, Sodium 383.6 mg, Sugar 25.2 g
GRAMMA'S APPLE BREAD PUDDING
This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!
Provided by MESHEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
- While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g
UPSIDE-DOWN APPLE GINGERBREAD
Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
EASY APPLE GINGERBREAD PUDDING
Comfort food to keep you warm. Serve with some cream, custard or even ice cream. I like a dollop of whipped cream with mine!!
Provided by Jen T
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice apples into an ovenproof dish.
- Sprinkle over the sugar and water.
- Place in oven at 350'F/180'C while preparing the topping.
- TOPPING:.
- Sift flour, ginger and soda into a bowl.
- Add sugar.
- Heat butter and golden syrup and mix into dry ingredients.
- Pour over hot apples and bake for 30-45minutes.
- Serve warm.
GRANNY SMITH APPLES AND GINGER BREAD PUDDING WITH VANILLA BEAN CREME ANGLAISE AND CREME FRAICHE WHIPPED CREAM
Steps:
- Preheat the oven to 325 degrees F.
- For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
- Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
- For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
- For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
- Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
- To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
- Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
- Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
- For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
- Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.
GINGERBREAD PUDDINGS WITH CANDIED APPLES
Provided by Gabrielle Hamilton
Categories Fruit Juice Milk/Cream Mixer Egg Fruit Ginger Dessert Bake Christmas Apple Spice Winter Molasses Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- For candied apple garnish:
- Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
- For gingerbread:
- Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
- Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEAD Can be made 1 day ahead. Cover pan with foil; let stand at room temperature.
- For puddings:
- Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
- Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
- Place cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water bath.
- Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.
GINGERBREAD BREAD PUDDING
Make and share this Gingerbread Bread Pudding recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
- Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
- Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
- It can be served hot, at room temperature or cold.
GINGERBREAD BREAD PUDDING
This delicious bread pudding was inspired by canarygirl, Jane_in_RI, and *Denise*. I had a loaf of gingerbread in the freezer (#44268, by Sue L) and wanted to do something different. So we came up with this. And it is heavenly! A great change from everyday bread pudding, and wonderful for the cooler days of fall and winter.
Provided by ciao4293
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°, grease an 8" square pan.
- I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes.
- Remove from oven, and cut into cubes.
- Place the cubes in the greased baking dish, they should just about fill the pan.
- Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
- Let this sit for about 5 minutes.
- Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding.
- Bake at 350° for 40-45 minutes.
- A knife inserted in the center will still look a bit wet, but mostly clean.
- Serve warm, with a bit of cream poured over, or whipped cream.
EXCELLENT APPLE GINGERBREAD
This is a traditional Polish Christmas gingerbread with apple filling. Believe me, it is excellent and easy to make!
Provided by Izabela
Categories World Cuisine Recipes European Eastern European Polish
Time 3h30m
Yield 8
Number Of Ingredients 25
Steps:
- Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
- To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
- Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
- To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.
Nutrition Facts : Calories 918.4 calories, Carbohydrate 99.1 g, Cholesterol 170 mg, Fat 56.1 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 29.6 g, Sodium 784.2 mg, Sugar 51.8 g
SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE
Pudding cake is a magical dessert. It bakes like a cake, while creating its own pudding-like topping-all in your slow cooker!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.
- In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.
- In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.
- Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.
Nutrition Facts : Calories 410, Carbohydrate 79 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 51 g, TransFat 0 g
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