Gingerbread Bread Pudding with Vanilla Sauce is a warm and comforting dessert that combines the flavors of spiced gingerbread with a creamy vanilla sauce. It's a perfect treat for the holiday season or any time you're craving a cozy and delicious dessert. Here's a recipe to make this delightful dessert:
Ingredients for Gingerbread Bread Pudding:
8 cups (about 1 loaf) stale bread, cut into 1-inch cubes
2 cups milk
1 cup heavy cream
1/2 cup molasses
1/2 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Whipped cream or vanilla ice cream (optional, for serving)
Ingredients for Vanilla Sauce:
1 cup heavy cream
1/2 cup milk
1/4 cup granulated sugar
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
4 large egg yolks
Instructions for Gingerbread Bread Pudding:
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the milk, heavy cream, molasses, granulated sugar, eggs, vanilla extract, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Whisk until well combined.
3. Add the stale bread cubes to the bowl and gently toss until all the bread is coated with the mixture. Let it sit for about 10 minutes to allow the bread to soak up the liquid.
4. Pour the bread mixture into the prepared baking dish, spreading it evenly. Press down slightly to ensure the bread is soaked with the liquid.
5. Bake the bread pudding for 45-50 minutes, or until it is set and the top is golden brown.
6. Remove the bread pudding from the oven and let it cool slightly before serving.
Instructions for Vanilla Sauce:
1. In a small saucepan, combine the heavy cream, milk, granulated sugar, and the scraped seeds from the vanilla bean (or vanilla extract if using). Heat over medium heat until it reaches a simmer. Do not let it boil.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour about half of the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
5. Cook the sauce over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
6. Remove the sauce from the heat and strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg.
7. Serve the Gingerbread Bread Pudding warm, drizzled with the vanilla sauce. You can also top it with whipped cream or a scoop of vanilla ice cream, if desired.
Enjoy the warm and comforting flavors of gingerbread bread pudding with the creamy and decadent vanilla sauce. It's a dessert that's sure to impress and satisfy your sweet tooth!
