recipe: gingerspice bread pudding
This is an adaptation inspired by a recipe I received from Martha's Place owner and chef Martha Hawkins. The twist is that the only bread I had in the house was gingerspice bread. Here we go.
Gingerspice Bread Pudding
4 cups gingerspice bread
2 cups milk
1/2 cup butter (melted)
3/4 cup sugar
2 eggs slightly beaten
1 tsp vanilla extract
1 cup raisins (or cut up prunes, like I had to do)
Cut bread in bite-size pieces and put all the pieces into a 1 1/2quart baking dish. In a bowl, stir together butter, milk, sugar, eggs, raisins and vanilla. Pour over the bread and toss so that the bread is well coated.
Bake for 45 to 50 minutes at 350 degrees until done underneath the crust. Serves 8 of your new best friends.
Now... a short photo tutorial.
The gingerspice bread... very old.
Me chopping up prunes because I'm out of raisins
The bread, cut and ready to go
In the oven it all goes
How to spend your 40 mins: by the fireplace, reading Martha Hawkins' book Martha's Place.
Finished... and partially eaten
Eat it for dessert. Save it for an over-indulgent breakfast. Don't even bother with a glaze, because it's sweet all on its own.