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.
GINGER SNAP 'BREAD' PUDDING
Prepare this pudding in a (ginger)snap! There's no bread in this easy Ginger Snap 'Bread' Pudding - just gingersnaps and raisins in a sweet, eggy embrace.
Provided by My Food and Family
Categories Custards & Puddings
Time 3h
Yield Makes 9 servings, 1 square each.
Number Of Ingredients 6
Steps:
- Place gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
- Beat eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.
- Preheat oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
VANILLA PUDDING WITH FRESH BERRIES AND GINGERSNAPS
We love this combination of tart berries and sweet, spicy gingersnaps with creamy vanilla pudding.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 6 to 8 servings (about 6 cups)
Number Of Ingredients 8
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the berries. Spoon the pudding into six to eight individual cups and top with the crushed gingersnaps.
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:
- Special equipment: 11 by 7-inch baking dish
- For the squash: Preheat the oven to 375 degrees F.
- Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.
- For the pudding: Preheat the oven to 350 degrees F.
- In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 minutes.
- Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked.
- Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
- It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.
GINGERSNAP YAM PUDDING
The sugar and spice of crushed gingersnaps form a flavorfull crust for the yams. For Zaar World Tour this is southern states regional.
Provided by Annacia
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
- Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
- Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
- Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
- Add the eggs one at a time mixing well after each.
- Mix in the salt, spices, sugar and orange peel.
- Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
- Pour the mixture over the crumbs, smoothing the top.
- Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
- Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.
Nutrition Facts : Calories 350.1, Fat 7.5, SaturatedFat 3.5, Cholesterol 65.4, Sodium 361, Carbohydrate 66, Fiber 6.9, Sugar 10.4, Protein 5.8
GINGERSNAP LEMON PUDDING TARTS
Need a cute dessert for afternoon tea or coffee? Our Lemon-Lime Pudding Tarts are a great choice. Made with a graham wafer crust, lemon pudding mix and fresh lime juice, these pretty tarts are surprisingly easy to make.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine crushed gingersnaps and butter; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
- Bake 8 to 10 min. or until golden brown. Cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in lemon juice, then 1/4 cup COOL WHIP. Refrigerate until ready to use.
- Spoon pudding mixture into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag. Use to pipe pudding mixture into tart shells.
- Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 12 g, Protein 0.9582 g
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