Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 cups 1-inch gingerbread cake cubes (about 1 lb / 450–500 g), day-old preferred
- 2 cups whole milk + 1 cup heavy cream
- 4 large eggs + 2 large egg yolks
- 1/2 cup packed dark brown sugar
- 2 tbsp unsulphured molasses; 1 tsp vanilla
- 1 tsp ground ginger; 1/2 tsp cinnamon; 1/4 tsp nutmeg; pinch cloves; 1/2 tsp fine salt
- 1 tsp finely grated orange zest (optional); 3 tbsp chopped crystallized ginger (optional)
- 2 tbsp unsalted butter, divided; 2 tbsp turbinado sugar
- Rum glaze: 1 cup powdered sugar; 2 tbsp dark rum; 1 tbsp melted butter; 1–2 tbsp milk; 1/2 tsp vanilla; pinch salt
Do This
- 1) Heat oven to 350°F (175°C). Butter a 2-quart baking dish (about 9-inch square). If the gingerbread is fresh, toast cubes on a sheet pan for 10 minutes; cool.
- 2) Whisk milk, cream, eggs, yolks, brown sugar, molasses, vanilla, spices, salt, and orange zest until smooth.
- 3) In a large bowl, combine gingerbread cubes and crystallized ginger. Pour custard over, fold gently, and rest 15 minutes, pressing cubes to soak.
- 4) Transfer to the buttered dish. Drizzle 1 tbsp melted butter over the top and sprinkle turbinado sugar.
- 5) Bake 35–40 minutes until puffed with a slight jiggle in the center and a crisp, caramelized top (internal custard ~170–175°F/77–80°C).
- 6) Whisk glaze ingredients until pourable. Cool pudding 10 minutes, then drizzle generously and serve warm.
Why You’ll Love This Recipe
- All the cozy gingerbread spices, transformed into a silky, custardy dessert with a crackly top.
- Perfect use for leftover gingerbread cake—bakery or homemade.
- Simple, make-ahead friendly steps that deliver impressive holiday-dinner results.
- A glossy rum glaze adds a grown-up finish without fussy techniques.
Grocery List
- Produce: 1 orange (for zest, optional)
- Dairy: Whole milk, heavy cream, large eggs, unsalted butter, milk (for glaze)
- Pantry: Gingerbread cake or loaf (about 1 lb), dark brown sugar, unsulphured molasses, powdered sugar, turbinado sugar, pure vanilla extract, dark rum, ground ginger, ground cinnamon, ground nutmeg, ground cloves, fine sea salt, crystallized ginger (optional)
Full Ingredients
For the Bread Pudding
- 8 cups 1-inch gingerbread cake cubes (about 1 lb / 450–500 g), day-old preferred
- 2 tbsp unsalted butter, divided (1 tbsp to grease dish, 1 tbsp melted for drizzling)
- 2 tbsp turbinado sugar (for a crunchy top)
- 3 tbsp finely chopped crystallized ginger (optional)
For the Custard
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs + 2 large egg yolks
- 1/2 cup (100 g) packed dark brown sugar
- 2 tbsp (30 ml) unsulphured molasses
- 1 tsp pure vanilla extract
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (a pinch)
- 1/2 tsp fine sea salt
- 1 tsp finely grated orange zest (optional but excellent)
For the Rum Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp dark rum
- 1 tbsp unsalted butter, melted
- 1/2 tsp pure vanilla extract
- 1–2 tbsp whole milk, as needed for consistency
- Pinch fine sea salt
Optional: Quick Gingerbread Cake to Cube (Makes ~8 cups cubes)
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup (100 g) packed dark brown sugar
- 1/2 cup (160 g) unsulphured molasses
- 1 large egg
- 1 cup (240 ml) very hot water
- 1/2 cup (120 ml) neutral oil (or melted unsalted butter)
- 1 tsp pure vanilla extract
Step-by-Step Instructions
Step 1: Prepare the pan and dry the gingerbread
Heat the oven to 350°F (175°C). Grease a 2-quart baking dish (about 9-inch square) with 1 tablespoon butter. If your gingerbread is fresh or very soft, spread the cubes on a baking sheet and toast for 10 minutes to dry them slightly, then cool. Day-old gingerbread can skip this step.
Step 2: Mix the custard
In a large bowl, whisk the eggs and yolks until smooth. Add the brown sugar and whisk until fully dissolved. Whisk in the milk, cream, molasses, vanilla, ginger, cinnamon, nutmeg, cloves, salt, and orange zest until the custard is uniform. The mixture should be silky with no streaks of egg.
Step 3: Soak the cubes
Place the gingerbread cubes and crystallized ginger (if using) in a large mixing bowl. Pour the custard over the top. Gently fold to coat all pieces, then press the cubes down so they’re submerged. Let stand for 15–20 minutes to absorb the custard, pressing down once or twice during the rest.
Step 4: Assemble and top
Spoon the soaked cubes and any remaining custard into the prepared baking dish, arranging some cubes poking up for a craggy, crisp top. Drizzle with the remaining 1 tablespoon melted butter and sprinkle evenly with turbinado sugar.
Step 5: Bake until custardy and crisp
Set the dish on a rimmed baking sheet to catch any drips. Bake for 35–40 minutes, until the pudding is puffed, the edges are set, and the center has a slight wobble. An instant-read thermometer inserted in the center should read about 170–175°F (77–80°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 6: Make the rum glaze
While the pudding bakes, whisk powdered sugar, rum, melted butter, vanilla, and 1 tablespoon milk until smooth and glossy. Add more milk a teaspoon at a time until the glaze falls in thick ribbons from the whisk.
Step 7: Finish, rest, and serve
Cool the bread pudding for 10 minutes to let the custard set. Drizzle generously with the rum glaze, letting it pool in the nooks and crannies. Serve warm, with extra glaze on the side.
Pro Tips
- Dry equals crispy: Lightly toasting fresh gingerbread cubes prevents a soggy top and helps the custard absorb evenly.
- Press to soak: During the 15–20 minute soak, press the cubes down so the custard reaches every corner.
- Perfect set: Aim for a slight jiggle in the center or 170–175°F internal temperature for a silky, not curdled, custard.
- Extra crunch: Turbinado sugar and a drizzle of butter create a crackly lid. For even more, broil 30–60 seconds at the end, watching closely.
- Water bath option: For ultra-gentle baking, place the dish in a larger pan and pour in hot water halfway up the sides; bake 5–10 minutes longer.
Variations
- Orange-maple (no alcohol): Replace rum in the glaze with 2 tbsp orange juice + 1 tsp maple syrup and a few drops of vanilla.
- Chocolate-ginger: Fold 1/2 cup semisweet chocolate chunks into the soaked cubes; reduce turbinado sugar to 1 tbsp.
- Pear and ginger: Add 1 firm ripe pear, peeled and diced, plus an extra tablespoon of crystallized ginger for juicy pops of fruit.
Storage & Make-Ahead
To make ahead, assemble the soaked pudding in the dish, cover, and refrigerate up to 24 hours. Bake cold from the fridge, adding 5–10 minutes to the baking time. Baked leftovers keep refrigerated for 3–4 days; reheat, covered, at 325°F (165°C) for 15–20 minutes. Freeze baked bread pudding (without glaze) tightly wrapped for up to 2 months; thaw overnight and reheat as above, then glaze just before serving. Glaze keeps refrigerated 1 week; warm and whisk in a teaspoon of milk if it thickens.
Nutrition (per serving)
Approximate: 690 calories; 31 g fat; 87 g carbohydrates; 11 g protein; 48 g sugars; 2 g fiber; 350 mg sodium. Values will vary based on the gingerbread used and glaze amount.
