Gingerbread Bread Pudding
Pudding:
- 8 c. cubed bread
- 2 1/2 c. milk
- 5 eggs
- 2/3 c. brown sugar
- 1/4 c. molasses
- 1/2 tsp. each allspice, nutmeg, and ginger
- 1 1/2 tsp. cinnamon
- 1 tsp. vanilla
Syrup:
- 1 1/2 c. sugar
- 3/4 c. butter
- 14 oz. sweetened condensed milk
- 1 egg yolk
- 2 tsp vanilla
- Preheat oven to 350. Grease a 9" x 13" pan.
- Cube bread and place in large bowl.
- In another bowl, combine the rest of the pudding ingredients and mix well.
- Pour the wet mixture over the bread and stir well. Allow to sit for 10 minutes.
- Pour mixture into prepared pan and bake for about 50-60 minutes.
To make syrup:
- Combine sugar, butter, and sweetened condensed milk in a saucepan. Cook over medium-high heat until combined.
- In a small bowl, beat egg yolk. Add a small amount of syrup to the egg yolk and stir well. This is to temper the egg. Then add the egg/syrup mixture to the saucepan. Remove from heat and stir well.
- Add in vanilla and stir until combined. Pour over bread pudding and serve.
Do not pour ALL of your syrup over the pudding. Pour a reasonable amount and use the left over syrup for what else? Leftovers!