GINGERSNAP BREAD PUDDING
This is from a box of Nabisco Gingersnaps. It's really yummy, and super easy. Refrigeration time not included.
Provided by IAteMyGluestick
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Place cookies in a lightly greased 9" square baking pan.
- Sprinkle with raisins if desired.
- Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.
- Cover with foil and refrigerate at least 2 hours, or up to 24 hours.
- Preheat oven to 325°F
- Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.
- Garnish with whipped cream if desired.
Nutrition Facts : Calories 198.8, Fat 4.8, SaturatedFat 1.4, Cholesterol 95, Sodium 222.1, Carbohydrate 33.1, Fiber 0.6, Sugar 16.2, Protein 6.1
PUMPKIN-GINGER BREAD PUDDING
Steps:
- Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
- Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
- Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.
GINGERBREAD PUDDING
Meet your new favorite holiday dessert. This creamy, luscious gingerbread pudding is full of warm spices and rich molasses -- perfect for any holiday table.
Provided by Amanda McGrory-Dixon
Categories Desserts
Time 30m
Number Of Ingredients 1
Steps:
- In a medium saucepan, whisk together whole milk, heavy cream, dark brown sugar, cornstarch and molasses. Constantly whisk over medium heat until it reaches a simmer, and the mixture slightly thickens. Remove from heat. The cornstarch will initially look lumpy, but keep whisking, and it'll smooth out. Do not boil.
- In a small bowl, whisk the egg yolks with vanilla extract, ginger, cinnamon, nutmeg and cloves for about three minutes. Add a ladle of the cream mixture to yolks and whisk constantly. Once it's incorporated, add another scoop and repeat once or twice. Pour the cream-egg mixture back into the saucepan with the rest of the cream and return to heat. Continue to whisk constantly until the mixture thickens to a pudding consistency.
- Remove from heat and add cubed butter, stirring to help it melt. Pour through a fine-mesh sieve into another bowl, directly cover the surface with plastic wrap and refrigerate until chilled. Enjoy!
Nutrition Facts : ServingSize 1 dish, Calories 416, Sugar 27, Sodium 98, Fat 28, Carbohydrate 31, Protein 8, Cholesterol 202
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 BREAD PUDDING WITH CARAMEL SAUCE
This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-3/4 cups sauce).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.
Nutrition Facts : Calories 606 calories, Fat 27g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 312mg sodium, Carbohydrate 87g carbohydrate (68g sugars, Fiber 2g fiber), Protein 8g protein.
GINGERSNAP PUMPKIN PUDDING
Make and share this Gingersnap Pumpkin Pudding recipe from Food.com.
Provided by Carly
Categories Dessert
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes.
- Stir in the pumpkin and pie spice.
- Let stand for 2 minutes or until soft-set.
- Set aside three gingersnaps; crush the rest.
- Fold whipped topping into pudding; spoon into dessert bowls.
- Sprinkle with cookie crumbs.
- Serve with whole gingersnaps.
Nutrition Facts : Calories 253.9, Fat 12.1, SaturatedFat 6.7, Cholesterol 35.1, Sodium 346.8, Carbohydrate 30.5, Fiber 1.7, Sugar 7.6, Protein 7.1
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