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    Home Ā» Recipes Ā» Holiday Ā» Christmas Ā» Boozy Gingerbread Eggnog Bread Pudding

    LAST UPDATED: February 2, 2022 • FIRST PUBLISHED: December 9, 2013 By Toni Dash 9 Comments

    Boozy Gingerbread Eggnog Bread Pudding

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Boozy Gingerbread Eggnog Bread Pudding

    Over the weekend I was thumbing through the TV channels while keeping one of my tots company as they recouped from a cold. I came upon a show called ‘My Christmas Obsession’. In my household we have not done one thing for Christmas yet.

    Half the family has been sick enough to be home from school and work. The bitter single digit temperatures are discouraging to do most anything let alone holiday errands and shopping. Not knowing what this TV show was about I thought it might kick our holiday spirits into gear.

    Boozy Gingerbread Eggnog Bread Pudding from side

    The segment we watched was about a woman whom over the past few years has become obsessed with gingerbread.

    Not just making hundreds of them at the holidays but decorating her mobile home all year round with any notion of a gingerbread house. The star player is a 3 foot high stuffed Ginger woman named ‘Mrs. Ginger’ who cavorts around town with the woman of the story, going through drive in fast food joints and being carried like a ventriloquist’s dummy witnessing all the world offered the woman in her daily living.

    Boozy Gingerbread Eggnog Bread Pudding  in vintage bowl

    Her obsession with ginger has expanded past cookies to trying it in many new recipes, stashing a full size metal garbage can full of it in her kitchen for quick use, which included rolling it into homemade cigarettes and smoking it.

    The culminating scene was first having painter paint the outside of her modular home the perfect shade of gingerbread brown. Following onto that her daughter, who when interviewed claims her mother’s fixation is ‘innocent and harmless’, adorned the newly painted abode with whimsically life-sized decorations one would expect to find on a gingerbread house; sparkling candies, 4 food painted candy canes, brick-a-brack trim for the roof and more.

    When the full picture was revealed the woman convulsively cried to the point it was very uncomfortable to watch. Though I was glad she was so pleased I fully expect to see her starring in an episode of ‘Intervention’ in the near future.

    I also like gingerbread. I would not smoke it nor keep a garbage pail of ground ginger in my kitchen. My house is a pale gray with taupe accents and white wraparound porch which will stay. I also don’t bake over 300 gingerbread men for the holidays and carry a nearly life-size doll with me wherever I go. BUT I do love old fashioned, homemade gingerbread cake as it tastes like the season to me. Especially when a bit of liquor is added!

    Gingerbread Eggnog Bread Pudding with powdered sugar

    Somewhere in the mix of thinking of holiday recipes and pondering a recipe from my Great Grandmother for Eggnog I had the idea of making some bread pudding from Gingerbread Cake and Eggnog as a unique holiday dessert. It tastes like the holidays, can be made ‘family-friendly’ (though the alcohol would cook off just leaving the flavor of the liquor) and feels substantial. I love the serious hue of the deep golden earthy brown, the smooth texture of the pudding and the flavor which is divine! It can be made in a large container or in individual servings as I have. Any way you approach it I feel confident it would get Mrs. Ginger’s approval.

    Gingerbread Eggnog Bread Pudding in bowls with whipped cream
    Boozy Gingerbread Eggnog Bread Pudding

    Boozy Gingerbread Eggnog Bread Pudding

    This boozy Gingerbread Eggnog Bread Pudding bears the classic holiday flavors presented in a new way. Homey Honey Gingerbread Cake is the star and marries perfectly with the Eggnog. For some making two recipes to end up with a third for the bread pudding will be too time consuming. Some time saving tips would be to make the cake ahead of time, a few days or even make it, cut it into small squares and freeze them in a freezer-proof container. Because the cake is soaked and baked it does not need to be fresh. There will be some cake left from the batch for other desserts as well! Though I believe there is nothing like freshly made eggnog, if in a pinch, store purchased eggnog may be substituted as well.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours
    Servings: 8 6-8 servings (depending on the container used for baking the bread pudding)
    Calories: 651kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for Honey Gingerbread Cake:

    • ½ cup soft Shortening
    • 2 tablespoons granulated Sugar
    • 1 Egg , room temperature
    • 1/3 cup Molasses
    • 1/3 cup Dark Corn Syrup
    • 1/3 cup Honey
    • 1 cup boiling Water
    • 2 ¼ cups all purpose Flour (gluten free or regular)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Kosher Salt
    • 1 teaspoon ground Ginger
    • 1 teaspoon ground Cinnamon

    Ingredients for Eggnog:

    • 2/3 cup Whole Milk
    • 1/8 teaspoon ground Cloves
    • 1/8 plus ¼ teaspoon Vanilla Extract
    • 1/8 teaspoon ground Cinnamon
    • 2 Egg Yolks
    • ¼ cup granulated Sugar
    • 1/3 cup Bourbon (if wishing not to include bourbon, replace with Half and Half)
    • 2/3 cup Half and Half
    • 1/8 teaspoon ground Nutmeg

    Ingredients for Boozy Gingerbread Eggnog Bread Pudding:

    • 1/4 cup granulated Sugar
    • ¼ teaspoon Kosher Salt
    • 4 Eggs , room temperature
    • 1 batch Eggnog
    • 1 tablespoon unsalted Butter
    • 7 cups Honey-Gingerbread Cake , cut into 1/2-3/4 inch cubes

    Instructions

    Instructions for Honey Gingerbread Cake:

    • Preheat oven to 325 degrees. Prepare a 9 x 9 pan with parchment paper. Spray with cooking spray.
    • In the bowl of a free standing mixer mix together shortening, sugar and egg until combined.
    • In a separate bowl, combine boiling water, molasses, dark corn syrup and honey; stirring to fully dissolve. Pour into shortening mixture and mix to combine.
    • In a second separate bowl combine the flour, baking soda, salt, ginger and cinnamon. Stir together. Slowly add to the batter, beating slowly to fully combine.
    • Pour into the prepared pan. Bake for 40-45 minutes until the sides of the cake are pulling away from the pan and the top of the cake is firm to the touch. Remove from heat and allow to cool on a cooling rack.

    Instructions for Eggnog:

    • In a small saucepan, combine the milk, cloves, 1/8 teaspoon vanilla and cinnamon over low heat. Stirring often bring mixture almost to a simmer (tiny bubbles may be forming on the outside of the liquid).
    • In a large mixing bowl, whisk together the egg yolks and sugar. Slowly pour the warmed liquid into the mixing bowl, whisking to quickly combine the liquid and eggs-sugar.
    • Return mixture to the saucepan and warm over low heat, stirring constantly, until mixture thickens slightly (about 5 minutes). Remove from heat and allow to cool fully.
    • Once cooled, add the bourbon, half and half, ¼ teaspoon vanilla and nutmeg. Stir to completely combine.

    Instructions for the Boozy Gingerbread Eggnog Bread Pudding:

    • Preheat oven to 350 degrees. Butter (or spray with cooking spray) a 2 quart casserole or soufflé dish, or 6 1 cup ramekins. Set aside.
    • In a mixing bowl whisk together sugar, salt and the eggs. Set aside.
    • In a medium saucepan melt the butter over medium heat. Lower the heat and add the eggnog and whisk to mix together. Heat just until warm, stirring constantly.
    • Pour sugar-egg mixture into the eggnog and whisk together. Keeping heat low, allow mixture to thicken slightly (about 5 minutes). Note: keep heat low so as to not scramble the eggs.
    • Place gingerbread cake in a large mixing bowl. Pour the eggnog mixture over the cake and gently fold mixture together. Spoon into casserole or ramekins.
    • Place casserole (or ramekins) in a 13 by 9 inch rectangular baking dish and fill with water (should be ¾-1 inch deep). Place baking dish with casserole into the heated oven and cook for 40-45 minutes, uncovered.

    Nutrition

    Calories: 651kcal | Carbohydrates: 98g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 198mg | Sodium: 620mg | Potassium: 385mg | Fiber: 1g | Sugar: 62g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 4mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder LocavoreĀ®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Margaret says

      December 09, 2020 at 4:04 am

      All the recipes LOOK & SOUND absolutely WONDERFUL
      I can not wait to buy all the ingredients and start baking EVERY ONE of your recipes

      Reply
    2. Sarah says

      December 14, 2013 at 7:30 pm

      5 stars
      Thanks, I’m totally blind!

      Reply
      • Toni Dash says

        December 14, 2013 at 7:38 pm

        You aren’t! There are three recipes in one for this dessert; it’s completely understandable. Hope you’ll love it! Happy Holidays.

        Reply
      • Kim says

        December 28, 2013 at 4:09 am

        I just made this and it tasted it as it came out of oven and simply loved it!! But my cake did not come out as desired. Line 3 for cake instructions says to immediately pour liquid into the crisco mixture then on line 5 it says to alternate. I did line 3 and my cake came out dense and flat. I’m sure that if I would have done line 5 it would have come out perfect. I’m still going to serve it because the flavors are phenominal!! šŸ™‚

        Reply
        • Toni Dash says

          December 28, 2013 at 9:01 am

          Hi Kim. First I’m so sorry your cake did not turn out as you’d hoped. It sounds that you were making this as a stand alone cake and not cutting it up for the Bread Pudding recipe making it all the worse. This recipe is an adaptation of a vintage Gingerbread recipe and the true method is what you did. I have published the recipe prior with the same method using only traditional molasses and in my experience neither cake came out flat (you can see how the cake looks in this post). The wording in Step 5 absolutely was confusing and contradicted Step 3, I agree and sincerely apologize. I’ve corrected it back to the original recipe.

          I’m sure instead of adding the sweetener to the shortening you could try to alternate it with the flour mixture at the end however I have only made it the original method and have not ever had an issue with it not rising. I’m unsure why it did not work for you. I’m happy to try to troubleshoot with you if you’d care to email me though!

    3. Sarah says

      December 14, 2013 at 2:36 pm

      How many batches of cake would we need for 7 cups?

      Reply
      • Toni Dash says

        December 14, 2013 at 6:55 pm

        The amount of cake indicated in recipe will provide 7 cups with some leftover as noted in the recipe head notes.

        Reply
    4. Anne @ FoodRetro says

      December 09, 2013 at 6:19 pm

      This sounds great. And I love actually finding a recipe *so* from scratch that you’ve even got the recipe for the egg nog in here! šŸ™‚

      Reply
    5. Colleen, The Smart Cookie Cook says

      December 09, 2013 at 5:40 pm

      This is everything a holiday dessert should be and more! I’m kind of bummed I didn’t think of it myself, but mostly, I’m just hungry for some!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFEĀ EASIER with delicious, well-tested recipes and travel tips!Ā More About Me …

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