Gingerbread Bread Pudding: Decadent bread pudding using gingerbread brioche, molasses and gingerbread spice custard, all served with an orange caramel sauce.
Yes, this recipe is long.
But really the bread is what is the hardest…and that’s juts because it takes time.
This brioche is the same as the one used for Gingerbread Sweet Rolls.
The recipe makes two loaves but only requires one loaf.
May I suggest that you use the other loaf to make French toast with…so good.
While the bread itself tastes a little gingerbread-y I add more molasses and spices to the custard to add more flavor.
It’s best to make the bread a few days before you are going to make the pudding.
This is a soft bread and you want it to get a little stale first.
So I would cut it up and let it air dry out a little.
You can use the loaf fresh, you will just get a mushy texture that most people are not fans of.
I love all bread pudding so I will eat it however.
Do I have to use egg yolks and HEAVY cream?
I have so many people make recipes of mine that don’t turn out.
When they ask why and we go over what we did, I can’t tell you how many people sub milk or half and half for the recipe.
It’s the holidays.
Live a little.
Have some heavy cream.
You can add whatever sauce you want but I went with an Orange Caramel Sauce.
I’ve said it on here a few times that orange and gingerbread is one of my most favorite combos.