Gingerbread Bread Pudding

• FOR THE GINGERBREAD:
• 2 boxes 14oz Each, Gingerbread Mix (Betty Crocker)
• 2 whole Eggs
• 2-1/2 cups Water
• _____
• FOR THE CUSTARD:
• 6 whole Egg Yolks
• 2 cups Heavy Cream
• 1 cup Milk
• 2 teaspoons Vanilla

1. * Please note that the cook time includes: 1) baking the gingerbread, 2) toasting the gingerbread cubes, and 3) baking the pudding.
2. **I have a lot of additional notes and tips that go along with this recipe! For more details, please click on the Related Blog Post!!
3. 1. Make and bake 2 boxes of gingerbread according to the directions on the box (combined two boxes with 2.5 cups water and 2 eggs, then split between 2-8" or 9" pans and bake according to the box directions for the pans you use.
4. 2. Cool completely
5. 3. Once cooled, cube gingerbread into 1/2" cubes, place on a cookie sheet, and toast for 10 minutes at 350F.
6. 4. Cool cubes completely and spread in a 9"x13" pan.
7. 5. Assemble custard: whisk yolks, cream, milk and vanilla in a bowl until smooth.
8. 6. Pour over the cubes.
9. 7. Push cubes slightly into custard, and let soak for 15-20 minutes.
10. 8. Bake at 350F for 50 minutes.
11. 9. Serve warm (see above) or cool completely, cover and store.
12. 10. When serving, place pieces of gingerbread pudding in microwave, cook for approximately 1 minute (until warmed through and slightly steaming) and top with vanilla ice cream.

gingerbread, gingerbread mix, eggs, water, egg yolks, heavy cream, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/gingerbread-bread-pudding/ (may not work)