Gingersnap Bread Pudding
Out of steam from holiday prep and 2020 generally? Need a quick and easy dessert? Bread pudding is always a win. I adapted the NT Times recipe for Simple Bread Pudding to include gingersnaps and chocolate chips (if I’d had any dried fruit I would have soaked it in Bourbon and added that, because…well…Bourbon).
- 2 cups milk (or 1 cup milk, 1/2 cup cream and 1/2 cup water)
- 1/4 cup butter (plus some to grease the pan)
- 1 tsp vanilla
- 1/3 cup sugar
- pinch of salt (or use salted butter)
- 1/4 loaf of white bread (challah and brioche would be awesome but plain old white bread will do)
- 12 gingersnaps (or use 1/2 loaf of bread) chopped up
- 3 eggs beaten
- 1 cup chocolate chips
- Preheat oven to 350F.
- In a medium-sized pot warm the milk, butter, vanilla, sugar and salt over low heat.
- Continue heating until the butter has melted then allow it to cool.
- Butter a 4-6 cup baking dish.
- Cover the bottom with a mix of the bread and gingersnaps, sprinkle in 1/3 of the chocolate chips, repeat until bread, gingersnaps and chips are used up.
- Add a bit of the warmed milk mixture to your eggs and whisk.
- Add the egg mixture back to the warm milk mix and whisk to combine.
- Pour over your bread and gingersnap mix and press down so the bread and gingersnaps start to absorb the milky egg mixture.
- Bake for 45-50 minute until it’s still a bit wobbly and the edges of the bread have browned.
- Remove from oven and serve warm at room temperature.
I recommend serving warm with a Bourbon Sauce, whipped cream or ice cream.
Serves 6-8 (it’s rich).