Gingerbread Bread Pudding

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 lb gingerbread cake, day-old, cut into 1/4-inch slices
• 3/4 cup dried cranberries
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees f & butter a 1 1/2 quart baking dish.
• 2 lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
• 3 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.
• 4 set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
• 5 it can be served hot, at room temperature or cold.