Gingerbread Bread Pudding

* Please note that the cook time includes: 1) baking the gingerbread, 2) toasting the gingerbread cubes, and 3) baking the pudding.

**I have a lot of additional notes and tips that go along with this recipe! For more details, please click on the Related Blog Post!!

1. Make and bake 2 boxes of gingerbread according to the directions on the box (combined two boxes with 2.5 cups water and 2 eggs, then split between 2-8″ or 9″ pans and bake according to the box directions for the pans you use.

2. Cool completely

3. Once cooled, cube gingerbread into ½” cubes, place on a cookie sheet, and toast for 10 minutes at 350F.

4. Cool cubes completely and spread in a 9”x13” pan.

5. Assemble custard: whisk yolks, cream, milk and vanilla in a bowl until smooth.

6. Pour over the cubes.

7. Push cubes slightly into custard, and let soak for 15-20 minutes.

8. Bake at 350F for 50 minutes.

9. Serve warm (see above) or cool completely, cover and store.

10. When serving, place pieces of gingerbread pudding in microwave, cook for approximately 1 minute (until warmed through and slightly steaming) and top with vanilla ice cream.