Gingerbread Bread Pudding

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4Made this recipe

Serves: 12

Prep Time: 20 minutes

Cook Time: 40 minutes

Gingerbread Bread Pudding

Gingerbread bread pudding merges the comforting qualities of traditional bread pudding with the warm, spicy essence of gingerbread. This dessert is created by soaking cubes of bread in a creamy custard mixture that’s generously flavored with ginger, cinnamon, and other aromatic spices. As it bakes, the bread soaks up the fragrant custard, resulting in a soft, velvety interior with hints of gingerbread spices. The top layer often develops a delicate, crispy texture, adding a delightful contrast.


12 cups stale 1-inch-cubed brioche bread (1 1/2, 10 ounce loaves)

4 cups milk

4 large eggs

2 tablespoons unsalted butter, melted and cooled

1 tablespoon molasses

1 tablespoon pure vanilla extract

3/4 cup brown sugar

2 1/2 tablespoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon salt

1/2 cup golden raisins

Whipped cream for serving


01Preheat the oven to 350 degrees F. Spray a 3-quart or 9- x 13-inch baking dish with nonstick cooking spray and set aside.
02Add cubed bread to a large bowl and set aside.
03In another large bowl whisk together the milk, eggs, butter, molasses, vanilla extract, brown sugar, cinnamon, ginger, nutmeg, cloves and salt.
04Pour half of the milk mixture over the bread and toss together until thoroughly coated.
05Transfer the soaked bread to the prepared baking dish.
06Pour the remaining milk mixture on top of the bread. Add the raisins and carefully mix together in the baking dish.
07Bake for ~ 40 minutes, or until the top is golden brown.
08Remove from the oven and let cool before serving warm with whipped cream (if desired).

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.