Gingerbread Bread Pudding


prep 0:15       total 0:55


6 servings



5 to 6 cups cubed gingerbread
1 cup half-and-half
2 cups milk
6 eggs
1/2 cup sugar
1 tsp. vanilla
1/4 cup raisins, plumped in hot water


Heat oven to 350°F, grease an 8-inch square pan. I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes. Remove from oven, and cut into cubes. Place the cubes in the greased baking dish, they should just about fill the pan. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread. Let this sit for about 5 minutes.

Cover the raisins with water and microwave for about one minute--drain off the water, then sprinkle them over the top of the pudding. Bake at 350°F for 40-45 minutes. A knife inserted in the center will still look a bit wet, but mostly clean. Serve warm, with a bit of cream poured over, or whipped cream.

Author's Comments

This delicious bread pudding was inspired by some dear friends. I had a loaf of gingerbread in the freezer and wanted to do something different. So we came up with this. And it is heavenly! A great change from everyday bread pudding, and wonderful for the cooler days of fall and winter.

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1 Recipe Reviews


tute reviewed Gingerbread Bread Pudding on December 12, 2007

DELICIOUS!!! I had some left over gingerbreadcookies from the
gingerbread house that we made this weekend and thought about
making bread pudding. This recipe worked GREAT!!!! It was so easy
and my Gingerbread bread pudding was FANTASTIC!!!!!!! I can't wait
to make it for my guests at Christmas!! Thanks Jinxycat!!!