Gingerbread Bread Pudding

This gingerbread pudding was one of my very first recipes I developed on the site, and it’s still one of my fave holiday desserts. I was inspired by my love of classic bread pudding but I wanted a Christmas twist. I start by making a moist, warm spiced gingerbread cake with molasses and a ton of brown sugar. That thing could be eaten on its own, it’s so bomb. But then I soak it in a creamy custard, bake it up and top it off with a homemade sticky toffee sauce. It’s get everything you deserve to enough during the holidays. Add a scoop of vanilla ice cream or some whipped cream and get your whole life.

How to Make Gingerbread Bread Pudding

Make the Gingerbread

At the start, reheat the oven to 350 degrees F (177 degrees C) and arrange the rack in the center of the oven. Butter and flour a 9-inch (23 cm) round or square cake pan with 2-inch (5 cm) sides.

1. Place the flour, baking soda, salt, ground cinnamon, ginger, and cloves in a bowl.
2. Stir them together with a whisk.

3. Beat the butter and sugar until light and fluffy with an electric mixer, about 1-2 minutes.
4. Add the eggs, one at a time, beating well after adding each one to the bowl.
5. Add the molasses and beat to combine. Scrape down the sides of the bowl as needed.
6. Alternate adding the dry ingredients and milk. Add the dry ingredients first.
7. Then add the liquid. Be sure you start and end with the dry ingredients.
8. Beat just until incorporated.

Bake and Cut the Gingerbread

1. Pour the batter into the prepared pan and smooth the top with an offset spatula.
2. Bake for 40 – 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and let it cool on a wire rack for 10 minutes before removing the cake from the pan. Invert the cake onto a plate and continue to let it cool until slightly warm or room temperature.
3. Cut the gingerbread cake into tiny squares.
4. Place the squares on 2 large baking sheets and bake in the oven for an additional 10 minutes to dry it out a bit. Fill your prepared ramekins with the gingerbread squares. Makes about 6-8 ramekins.

Make the Custard

1. Pour the half & half, sugar, eggs, egg yolks, and vanilla into a bowl.
2. Whisk until all the ingredients are well mixed.
3. Pour a measured amount of the custard over the gingerbread cake in each ramekin. Divide any remaining custard mixture equally between ramekins.
4. Bake for 45-50 minutes at 325 degrees until the custard is completely set.

Make the Sticky Toffee Sauce

1. Combine the butter, brown sugar, and heavy cream in a saucepan.
2. Heat until the mixture begins to slightly boil.
3. Reduce the heat slightly and continue to cook until it darkens and thickens a bit.
4. Pour over the warm bread pudding. Serve and enjoy!

Sticky Toffee Gingerbread Bread Pudding

Moist, flavorful and downright scrumptious, this Sticky Toffee Gingerbread Bread Pudding has all the classic flavors of Christmas with creamy custard textureu and a sticky-sweet toffee twist to finish it off.

5 from 1 vote

Print Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 8 servings

Ingredients

For the Cake

• ▢ 2 cups all purpose flour
• ▢ 1 tsp baking soda
• ▢ ¼ tsp salt
• ▢ 1 ½ tsp ground cinnamon
• ▢ 1 tsp ground ginger
• ▢ ⅛ tsp ground cloves
• ▢ ½ cup unsalted butter room temperature
• ▢ ½ cup light brown sugar
• ▢ 2 large eggs
• ▢ ½ cup unsulphured molasses To prevent the molasses from sticking to the measuring cup first spray the cup with a non stick vegetable spray.
• ▢ 1 cup milk

For the Custard

• ▢ 1 ½ cups half and half
• ▢ ⅓ cup granulated sugar
• ▢ 4 large eggs
• ▢ 3 egg yolks
• ▢ 1 tbsp vanilla extract

For the Sticky Toffee Sauce

• ▢ ½ cup butter
• ▢ ½ cup heavy cream
• ▢ 1 cup light brown sugar

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Instructions

For the Gingerbread

• Preheat the oven to 350 degrees F (177 degrees C) and place a rack in the center of the oven. Butter and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5 cm) sides.
• In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 1-2 minutes). Add the eggs, one at a time, beating well after each addition.
• Add the molasses and beat to combine. Scrape down the sides of the bowl as needed. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
• Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40 – 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool on a wire rack for 10 minutes before removing the cake from the pan. After 10 minutes invert the cake onto a plate and continue to let it cool until slightly warm/room temperature. Cut the gingerbread cake into tiny squares.
• Place squares on 2 large baking sheets and bake in the oven for an additional 10 minutes to dry out a bit. Fill ramekins with gingerbread squares. Makes about 6-8 ramekins.

For the Custard (makes 2 cups of custard)

• Pour half & half, sugar, eggs, egg yolks and vanilla into a bowl and whisk until well mixed. Spray each ramekin with a non-stick spray. If using 8 ramekins, pour 1/4 cup of custard over gingerbread cake in each ramekin. If using 6 ramekins pour ⅓ cup of custard over gingerbread cake. Then divide any remaining custard mixture equally between ramekins.
• Place the ramekins in a large baking pan and bake for 45-50 minutes at 325 degrees until the custard is completely set.

For the Sticky Toffee Sauce

• Start to melt butter in a saucepan over medium low heat. Once it’s almost completely melted, add the brown sugar, then whisk until combined. Now add the heavy cream and mix well. Constantly stir until mixture begins to slightly boil. Turn the heat down a bit and continue to cook until it darkens and thickens a bit. This won’t take longer than ~5 minutes. Pour over warm bread pudding and serve.

Notes

How to Store & Reheat Gingerbread Bread Pudding

Cover each ramekin with a bit of wrap or store them in an airtight container. Store extra toffee sauce separately. Both the sauce and bread pudding must be stored in the fridge.

To reheat, heat the ramekins covered with aluminum foil in the oven for about 10-12 minutes at 350 degrees F. Or reheat in the microwave using 30-second intervals until it’s heated through. Reheat the sauce in a saucepan over low heat on the stove or the microwave.

How long will bread pudding last in the fridge?

Leftover bread pudding stays fresh in the fridge for up to 5 days while the sauce will stay good for up to two weeks.

Can I freeze bread pudding?

Sure you can freeze the bread pudding as long as it doesn’t have the sauce added. I don’t recommend freezing the toffee sauce as the texture may change upon thawing.

Nutrition

Calories: 771kcal | Carbohydrates: 93g | Protein: 12g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 416mg | Potassium: 583mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1415IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 4mg

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Recipe Tips

• Measuring Cup Tip. Molasses is sticky so spray your measuring cup with a nonstick vegetable spray and then measure it. It will slide right out!
• Drier Pudding. Bread pudding is usually made with day-old bread. This allows the bread to stand up to the custard once baked. For similar results, make the cake the day before.
• Make Extra Sticky Toffee Sauce: Arguably the best part of this recipe so make a double batch for those late-night scoops of ice cream or just to eat by the spoonful.
• Grease the Ramekins. Get the sides and the bottom of the pan with butter so the custard doesn’t stick.

Recipe Help

More Gingerbread Recipes

• Gingerbread Pancakes with Eggnog Syrup
• Perfect Gingerbread Cupcakes
• Gingerbread Cake
• Gingerbread Crinkle Cookies

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