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.
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
Servings 86-8 servings (depending on the container used for baking the bread pudding)
1/3cupBourbon(if wishing not to include bourbon, replace with Half and Half)
2/3cupHalf and Half
Ingredients for Boozy Gingerbread Eggnog Bread Pudding:
4Eggs, room temperature
7cupsHoney-Gingerbread Cake, cut into 1/2-3/4 inch cubes
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.