Leftover Eggnog Gingerbread Pudding
Soft gingerbread bakes under an eggnog custard with curls of butter for a cozy pudding with crisp golden edges.
Prep 10 min · Cook 35 min · Total 55 min · Makes 6 servings
Ingredients
- 3 cups cubed leftover soft gingerbread
- 2 cups eggnog or cream
- 2 beaten eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 tablespoons butter, cold, plus extra for buttering dish
Directions
- Coat an 8x8-inch baking dish or pie plate with butter. Cut your chosen gingerbread or other soft baked carb into cubes, then pile the cubes into the prepared dish.
- In a small bowl, beat the 2 eggs until blended. Stir in the eggnog or cream, then whisk in the vanilla. Pour the mixture gently and evenly over the cubes. Set it aside to soak while the oven heats to 350 degrees.
- Right before it goes into the oven, use a vegetable peeler to shave the cold butter over the surface of the casserole, so it can melt down as everything bakes. It is optional, technically, but very much worth it.
- Bake for 30-35 minutes, until the top is golden with a little crispness.