Little St. Simons Island's Gingerbread Bread Pudding
Preparation: 20 min.
Cooking: 65 min.
Total: 85 min.
- 2 Tbsp brown sugar
- 2 Tbsp molasses
- 4 Tbsp canola oil
- 3/4 Cup all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 Cup whole milk
- 1/4 Cup sugar
- 3 tsp vanilla extract
- 4 eggs
Preheat oven to 325 ℉. Lightly coat the bottom of a cookie sheet or jelly roll pan with canola oil and line with parchment paper.
In a large mixing bowl with an electric mixer, beat brown sugar, molasses, eggs, and canola oil on medium speed until light and fluffy.
Combine flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves in a separate bowl. Add flour mixture to egg mixture. Stir with a spoon to combine.
Add 1/4 normal cup milk and mix until all ingredients are moistened. Pour batter over paper in prepared pan. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Custard: In a medium saucepan, combine 1.5 normal cup milk, 1/3 normal cup sugar, and vanilla on medium heat and stir until sugar is dissolved. Cool slightly.
Crack eggs for pudding in a separate bowl and beat with a wire whisk. Slowly whisk in warm milk mixture. Strain through a fine mesh strainer if mixture is lumpy.
Final Prep: Remove gingerbread from sheet pan and lift off parchment paper. Cut into 1/4 inch squares and evenly divide among 12 ramekins.
Pour 1/4 cup custard over gingerbread in each ramekin. Place ramekins in a large baking dish and add enough hot water to meet the level of the filling in the cups.
Bake for 45 minutes in a 325 ℉ oven until custard is set. Serve warm.
Photo and Recipe Courtesy of: Little St.