See Aimee Cook: Gingerbread Bread Pudding with Salted Caramel Sauce

Wednesday, December 11, 2013

Gingerbread Bread Pudding with Salted Caramel Sauce

Welcome to Day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting Monday, December 9th and ending Saturday, December 14th.

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Bread pudding is a favorite in our house so when I was planning for Christmas Week I just knew I wanted to do something bread pudding-ish. And what better bread to use for Christmas than gingerbread! The warm spice of gingerbread, baked with sugar and milk, then then drizzled with caramel sauce makes the BEST bread pudding I've ever had!

You could easily bake yours in individual ramekins like I did or make a single dish of it. Just adjust the times based on the depth of your dish.

You can pick up a loaf from your favorite bakery or make your own - either homemade or from a box!

Gingerbread Bread Pudding with Salted Caramel Sauce

For the bread pudding:

5 cups cubed (1 inch) gingerbread, lightly toasted in the oven

2 eggs

2 tablespoons melted butter

2 tablespoons vanilla extract

2.5 cups milk

2 cups sugar

For the sauce:

3/4 cup packed light brown sugar

3 tablespoons bourbon

1 tablespoon unsalted butter

6 tablespoons half & half, divided

1 teaspoon vanilla extract

1/8 teaspoon kosher salt

Preheat oven to 325.

Beat together the eggs, butter, vanilla, and milk. Add the sugar and mix until the sugar is dissolved. Add the toasted gingerbread and let stand for 20 minutes, occasionally pressing down to make sure the bread is absorbing liquid.

Pour the mixture into a 9x5 inch loaf pan and bake for 55 to 70 minutes, or until a knife inserted into the center comes out clean.

While the bread is baking, make the sauce. Combine the brown sugar, bourbon, and butter in a small saucepan over medium-high heat. Bring to a boil and simmer for 2 minutes or until the sugar dissolves, stirring frequently. Stir in 5 tablespoons half & half; simmer 10 minutes or until reduced to about 1 cup. Remove the pan from heat and stir in remaining 1 tablespoon half & half, vanilla, and salt.

Serve the bread pudding warm with hot salted caramel sauce over top.

Source: Bread pudding adapted from Pioneer Woman; caramel sauce from this Cooking Light recipe

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Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

To enter to win one of FIVE different Freund gift certificates, read the details and use the Rafflecopter below!

***This giveaway is for five (individually awarded) $100 gift certificates to Freund Container & Supply. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***

a Rafflecopter giveaway

***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

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Visit all the other Christmas Week Peeps for more Holiday Baking Goodness: