Ginger spice bread pudding
Bread
After Thanksgiving I like to make a big pot of Turkey Gumbo. This year we decided to have some friends over the Saturday after Thanksgiving. To go with the Louisiana theme I made gumbo, red beans and rice, and corn bread. For dessert I went with bread pudding. I wanted to put a wintery twist on it so immediately thought of gingerbread. I didn't know how well gingerbread would hold up in the custard, so went with spiced custard and challah bread. I started with the Cook's Illustrated Classic Bread Pudding and did some tinkering. I was happy with the outcome, and a 10 by 15 pan was devoured by the end of the night. It can be served with a rum sauce, left-over cranberry sauce, fruit compote and whipped cream, or ice cream depending on your personal preference. (I served it with home-made cranberry sauce left over from thanksgiving and vanilla ice cream.)
Share:
0
13
0
Comments