Cakespy: Leftover Eggnog Gingerbread Pudding Recipe

• 3 cups cubed leftover soft gingerbread
• 2 cups eggnog or cream
• 2 beaten eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 tablespoons butter (cold), plus extra for buttering dish

1. Butter an 8x8-inch baking dish or pie plate.
2. Cube your carbohydrate of choice. Place in the buttered baking dish or pie plate.
3. In a small bowl, whisk the two eggs. Mix with your eggnog or cream. Whisk with vanilla. Gently pour over the cubed carbs. Let this soak while you let your oven preheat to 350 degrees.
4. Using a vegetable peeler, peel the cold butter directly onto the top of your casserole before baking so that the butter will melt on while it bakes. No, this is not strictly necessary, but so delicious.
5. Bake for 30-35 minutes, or until golden and slightly crispy on top.

gingerbread, eggnog, eggs, vanilla, salt, butter

Taken from www.seriouseats.com/recipes/2010/12/cakespy-gingerbread-pudding-recipe.html (may not work)