Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Christmas is over, over, over.
But what to do with all those holiday leftovers?
Resist the urge to do anything rash like start New Year's Resolutions early. Instead, make the best of the rest of the year by combining your leftover eggnog, gingerbread, and some butter and eggs to form a delicious GingerBread Pudding. It's easy as can be to make, and very forgiving with substitutions. Want to make it with cinnamon rolls or doughnuts instead of gingerbread? Go ahead, sweet stuff! As Tiny Tim might say, Merry post-Christmas, every one!
Cakespy: Leftover Eggnog Gingerbread Pudding
About This Recipe
|Active time:||5 minutes|
|Total time:||40 minutes|
|Special equipment:||8x8-inch baking pan, cake tin, or pie plate|
- 3 cups cubed leftover soft gingerbread
- 2 cups eggnog or cream
- 2 beaten eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 tablespoons butter (cold), plus extra for buttering dish
Butter an 8x8-inch baking dish or pie plate.
Cube your carbohydrate of choice. Place in the buttered baking dish or pie plate.
In a small bowl, whisk the two eggs. Mix with your eggnog or cream. Whisk with vanilla. Gently pour over the cubed carbs. Let this soak while you let your oven preheat to 350 degrees.
Using a vegetable peeler, peel the cold butter directly onto the top of your casserole before baking so that the butter will melt on while it bakes. No, this is not strictly necessary, but so delicious.
Bake for 30-35 minutes, or until golden and slightly crispy on top.