Irresistible Gingerbread Bread Pudding with 4 Secret Spices

Oh my stars, let me tell you about my favorite wintertime secret – gingerbread bread pudding! This heavenly dessert wraps you up like a cozy blanket with its warm molasses notes and that irresistible spiced aroma wafting through the kitchen. It all started when my Aunt Margie accidentally made too much gingerbread one Christmas Eve. Instead of letting it go stale, she whipped up this magical pudding that’s been our family’s cold-weather staple ever since. There’s just something about the way those soft gingerbread cubes soak up the rich custard while keeping their signature spice – it’s holiday comfort in every bite. Perfect for sharing after tree-trimming or by the fire with friends, this dessert turns humble ingredients into pure nostalgia.

Why You’ll Love This Gingerbread Bread Pudding

Honestly, this dessert is like a warm hug on a plate – and here’s why it’s about to become your new favorite:

• Effortless magic: Throw it together with leftover gingerbread (or bake some fresh if you’re feeling fancy) – either way, it comes together faster than you can preheat the oven.
• Spice therapy: That cinnamon-ginger-clove combo will make your whole house smell like holiday joy. I swear, the aroma alone lifts my mood instantly.
• Texture heaven: Crisp golden top, custardy middle, and those soft gingerbread pockets? Absolute perfection.
• Versatile star: Dress it up with ice cream for guests or eat it straight from the dish in your pajamas – no judgment here.

It’s the kind of dessert that makes people ask for seconds before they’ve even finished their first bite!

Gingerbread Bread Pudding Ingredients

Here’s everything you’ll need to make this cozy masterpiece – I promise it’s all simple stuff you probably have already:

• 4 cups stale gingerbread, cubed (about 1-inch pieces – day-old works best!)
• 2 cups whole milk (see my rich-girl tip below)
• 3 large eggs (room temp blends smoother)
• 1/2 cup packed brown sugar (dark brown gives deeper flavor)
• 1 tsp vanilla extract (the real stuff, please!)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves (trust me, just this little bit makes magic)
• 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp salt (balances all that sweetness)

Optional but glorious:

• 1/2 cup raisins (plumped in warm water first)
• 2 tbsp unsalted butter, melted (for that golden crust)

Ingredient Notes & Substitutions

Let me let you in on some kitchen secrets I’ve learned over the years:

Gingerbread: Stale is actually better here – fresh bread turns mushy. No leftovers? Toast fresh cubes at 300°F for 10 minutes to dry them out. And if you’re in a pinch, gingerbread cake mix works shockingly well!

Dairy: For extra decadence (holidays deserve it!), swap half the milk for heavy cream. Lactose-free milk works perfectly too.

Mix-ins: Not a raisin fan? Try dried cranberries or chopped pecans instead. My cousin swears by adding crystallized ginger for extra zing!

Spices: Out of cloves? A pinch of allspice makes a great stand-in. And if you’ve got pumpkin pie spice blend, use 2 tsp of that instead of individual spices.

How to Make Gingerbread Bread Pudding

Okay, let’s get to the good part – turning these simple ingredients into that dreamy, spiced dessert you’ve been craving!

1. Heat things up: Start by preheating your oven to 350°F (175°C) – I always forget this step until it’s too late, so do it first! Grease your baking dish generously with butter (sides too!).
2. Build your base: Toss those gorgeous gingerbread cubes into the dish. If you’re using raisins, sprinkle them evenly like little flavor jewels hiding in the bread.
3. Whisk the magic: In a big bowl, whisk together milk, eggs, brown sugar, vanilla, and all those wonderful spices until it’s smooth and slightly frothy. This custard is what makes the magic happen!
4. Soak it up: Slowly pour the custard over the gingerbread – I like to use a ladle for control. Gently press down the bread cubes with your hands to help them drink up that liquid goodness.
5. Butter makes it better: Drizzle that melted butter all over the top – this creates the most incredible golden crust.
6. Bake to perfection: Pop it in the oven for 35-40 minutes. You’ll know it’s done when the edges are bubbling and the center jiggles just slightly when nudged.
7. Patience pays off: Let it cool for at least 10 minutes before diving in – I know it’s hard, but this helps the custard set properly!

Tips for Perfect Gingerbread Bread Pudding

After making this dozens of times (okay, maybe hundreds), here are my can’t-live-without tips:

• The press test: After pouring the custard, really press those bread cubes down into the liquid. They should be nearly submerged – this prevents dry spots.
• Watch the clock: Overbaking leads to rubbery texture. When the edges look set but the center still has a slight jiggle (like barely set Jell-O), it’s done!
• Toothpick trick: Insert a toothpick near the center – it should come out with moist crumbs (not wet batter) when perfectly baked.
• Resting time: Letting it sit 10 minutes after baking allows the custard to finish setting. I know it’s tempting, but resist cutting in immediately!

Serving Suggestions for Gingerbread Bread Pudding

Oh, the possibilities! This pudding shines brightest when served warm – I love watching cold scoops of vanilla ice cream melt into the spiced custard. For special occasions, I’ll drizzle homemade caramel sauce over the top (bonus points if it’s salted caramel!). My husband swears by a dollop of bourbon-spiked whipped cream, while the kids beg for rainbow sprinkles. Want to go all out? Serve it in individual ramekins with a dusting of powdered sugar – it makes everyone feel fancy without any extra work!

Storing & Reheating Gingerbread Bread Pudding

Now, let’s talk about keeping that gingerbread goodness tasting fresh – because let’s be real, it rarely lasts long in my house! Here’s how I handle leftovers (if you’re lucky enough to have any):

Fridge storage: Simply cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. It’ll stay delicious for about 3 days – the spices actually deepen in flavor! I sometimes make it a day ahead for this reason.

Freezing magic: This pudding freezes beautifully! Cut cooled portions, wrap individually in plastic, then foil, and freeze for up to 2 months. I always stash a few emergency squares for those sudden gingerbread cravings.

Reheating like a pro: For fridge leftovers, I reheat single servings in the microwave at 50% power for 30-second bursts until warmed through. Frozen? Thaw overnight in the fridge first, then warm in a 300°F oven for 10-15 minutes – this keeps the texture perfect. Pro tip: A quick 2-minute broil at the end restores that gorgeous golden crust!

Gingerbread Bread Pudding FAQs

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use fresh gingerbread instead of stale?
Technically yes, but honestly? Stale works way better. Fresh bread turns mushy in the custard. If you must use fresh, toast the cubes at 300°F for 10 minutes to dry them out. My grandma’s trick was leaving slices uncovered overnight – works like a charm!

How do I prevent a soggy bread pudding?
Three secrets: 1) Use slightly stale gingerbread, 2) Don’t skimp on the pressing-down step after adding custard, and 3) Most importantly – don’t overbake! That slight jiggle in the center when you pull it out means perfect texture as it cools.

What if I don’t have all the spices?
No worries! The cinnamon and ginger are the MVPs here. If you’re missing cloves or nutmeg, add an extra pinch of cinnamon. I’ve even used pumpkin pie spice blend in a pinch – just use 2 tsp instead of the individual spices.

Can I make this ahead for a party?
Absolutely! In fact, I think it tastes even better the next day. Bake as directed, let cool completely, then cover tightly. Reheat the whole dish at 300°F for 15-20 minutes before serving. The flavors meld beautifully overnight!

Why did my pudding sink in the middle?
Usually means it needed just 2-3 more minutes in the oven. The edges set first, so if the center wasn’t quite done, it’ll collapse as it cools. Next time, wait until that center jiggle is very slight – like barely there.

Nutritional Information

Now, I’m no nutritionist, but since folks always ask, here’s the scoop on what’s in this cozy dessert – just remember, these are estimates and your actual numbers might dance around a bit depending on your ingredients:

• Serving Size: 1 generous slice (about 1/6th of the recipe)
• Calories: 320 (worth every single one!)
• Total Fat: 12g (6g saturated)
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 25g (mostly from that glorious molasses in the gingerbread)
• Protein: 7g

Using whole milk instead of cream? You’ll save about 40 calories per serving. Skip the raisins? That shaves off another 30. But hey – it’s the holidays! My philosophy? Enjoy that second slice and take an extra walk around the neighborhood to admire the Christmas lights.

There you have it – my absolute favorite way to turn humble gingerbread into pure comfort! Now I’d love to hear from you. Did you add any fun twists? Maybe a splash of bourbon or a handful of chocolate chips? Drop me a note below with your creations, and don’t forget to rate the recipe if you loved it as much as we do!

Print