Gingerbread Pudding a.k.a Ginger Bread Pudding

A bowl full of gingery goodness.

Recently a friend gave me a large and very tasty loaf of gingerbread which, for various reasons, I was unable to consume completely before it became dry. That’s when I created a moist and yummy gingerbread pudding or ginger bread pudding, if you prefer. 

You say 'po-teh-to', I say 'po-tah-to'.   

Ingredients:

• 3 eggs
• about 5 cups of cubed gingerbread
• ½ cup of heavy cream
• 2 cups milk
• 1 teaspoon of ground ginger
• 1- 2 tablespoons of chopped candied ginger (to taste)
• ¼ cup of maple syrup 

Mix the candied ginger with the cubed gingerbread and place in a large baking dish. In a mixing bowl, whisk the eggs together with the milk, cream, and ground ginger to form the custard bit of the pudding. Pour the wet ingredients over the dry ingredients, and then place the whole thing in your fridge until the bread is well-soaked in the liquid custard. (At least ½ hour or overnight if required). You may have to place a large plate on top of the pudding to keep the bread adequately submerged.

When ready to bake, preheat your oven to 350 degrees F. Place the gingerbread pudding in the oven and bake for 45-50 minutes or until set and nicely browned. (This is a bit of a judgment call because the thing is brown to begin with). About 15 minutes prior to the end of baking, I took the pudding out of the oven and drizzled it with maple syrup, then placed it back in the hot oven to finish baking.