Ingredients
| 1 C | Plant Based Cooking Creme Naturally Flavored |
|---|---|
| 1 lb | Gingerbread Cake, Day-old, Cut Into Cubes |
| 3/4 C | Dried Cranberries |
| 4 Each | Large Eggs |
| 1 C | Eggnog |
| 1/2 C | Brown Sugar |
| 1 tsp. | Ground Cinnamon |
| 1/2 tsp. | Ground Ginger |
| 1 Pinch | Kosher Salt |
| 1 tsp. | Vanilla Extract |
Directions
1 |
Butter a 1.5 quart baking dish. |
|---|---|
2 |
Place the gingerbread cubes in the prepared dish. |
3 |
Sprinkle the dried cranberries over the gingerbread. |
4 |
In a large bowl, whisk together the eggs, Plant Based Cooking Creme Naturally Flavored, eggnog, sugar, brown sugar, cinnamon, ginger, salt and vanilla. |
5 |
Pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard. |
6 |
Cover the baking dish, and refrigerate the pudding overnight. |
7 |
Preheat your oven to 350°F. |
8 |
Set the bread pudding on a baking sheet and bake for 30-35 minutes, or until puffed and browned. |
10 servings
