Well this year has been all about trying new things, especially with my baking, so I thought it was time to try some type of gingerbread inspired recipe. Bread pudding is the ultimate comfort food, and I thought making it with gingerbread would be a lovely alternative for the holiday season.
Since I’ve never made bread pudding either (I’m full of confessions today), I grabbed the gingerbread cake recipe from joyofbaking.com. That was a smart decision indeed. My mom, who is not a fan of gingerbread, really enjoyed it. She sampled a few bites fresh out of the oven before I covered it in creamy dreamy custard, baked it to sheer bliss and smothered it with heavenly sticky toffee sauce and vanilla ice cream. Hello I said sticky toffee gingerbread bread pudding is here. This is the perfect recipe for me to share with Shine Supper Club.
Sticky Toffee Gingerbread Bread Pudding
For the Cake- Slightly adapted from joyofbaking.com
For the Custard
Pour half & half, sugar, eggs, egg yolks and vanilla into bowl and whisk until well mixed. Pour 1/4 cup of custard over gingerbread cake in each ramekin.
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Place the ramekins in a large baking pan and bake for 40-50 minutes at 325 degrees until the custard is completely set.
For the Sticky Toffee Sauce
Combine butter, heavy cream and sugar in saucepan over medium low heat. Constantly stir until mixture begins to boil. Turn heat down a bit and continue to boil until it darkens and thickens a bit. Pour over warm bread pudding and serve.