Gingerbread Bread Pudding

It’s officially the Holidays!!!!!!

Thanksgiving has come and gone, and my house is decked to the 9s with lights, wreathes, and of course, our Christmas tree.

We’ve officially moved past pumpkin season, and have moved on to GINGERBREAD season.

As much as I love all things pumpkin, gingerbread will always be first in my heart. When the weather gets chilly (as much as it does in Arizona), I love the sweet and spicy combination of ginger, cloves, molasses, and cinnamon. And, paired with a little non-dairy egg nog, the flavors just SCREAM Christmas.

This recipe came was inspired by a Gingerbread Pie I made on Thanksgiving (though I , of course, made mine gluten- and dairy-free), and my younger sister.

When I lived in Chicago, we used to go to a restaurant that had a bread pudding dessert on the menu that was, no joke, the size of a brick, oozing with caramel sauce. It was amazing, and really became one of my favorite memories with my sister (as we spent the majority of the time laughing about the size of this dessert).

I’ve been reflecting a lot on how grateful I am to be able to share my recipes with the world, as cooking and entertaining is my passion and my creative outlet – it was actually my sister who originally suggested I start all of this in the first place many years ago.

Well, Carolyn, it might have taken me a couple of years, but thank you for planting the seeds for all this in the first place. And, this Gingerbread Bread Pudding was made in your honor.

Gingerbread Bread Pudding
Serves: 16
MACROS: 26c/4f/2p

1 loaf gluten free white bread, cut into cubes
1/2c coconut sugar
1/4c coconut cream
1/4c unsulfured molasses
3T maple syrup
2T non-dairy butter, melted
2t ginger
1t cinnamon
1/2t cloves
1/2t nutmeg
3 eggs
1c non-daiy egg nog

Preheat oven to 350 degrees.

Cut bread into cubes and set aside.

 

In separate bowl. Combine coconut cream, coconut sugar, molasses, maple syrup, butter, spices, and egg nog.

 

Whisk in eggs, 1 at a time.

Pour egg mixture over cubed bread, and stir until all bread is coated. Let sit for 5-10 minutes, until liquid is absorbed.

Pour bread mixture into two regular size loaf tins (or one large), and bake at 350 for 30-40 minutes, or until loaf is firm, and toothpick inserted comes out clean.

Let cool for 15 minutes. Dust with powdered sugar and serve warm.