My house smells like CHRISTMAS, finally! I’m so excited to share this recipe because my husband absolutely LOVES IT (bread pudding is his favorite dessert). Ironically, I thought I didn’t like bread pudding until I had THIS bread pudding. I got creative in the kitchen with all my spices to whip up this Gingerbread Pecan Bread Pudding! As an Alexia Tastemaker, I’ve had the honor of developing some tasty recipes using Alexia products (like these sweet potato crostinis + these hash brown crusted mini quiche). This time, I used their French Rolls to make bread pudding. Yum!
The French Rolls were delish + I couldn’t help but nibble a few bites while I made this recipe. You simply bake them according to the package instructions and then cube them. Bread pudding is often made with stale bread so feel free to leave these out overnight to dry up. I made this recipe all in one afternoon, however, and can assure you it’s the best ever whether you “stale” the bread or not. So if time is of the essence, don’t fear.
Cube it on up! Easy peasy!
Here you have it! The sugars caramelize, the pecans toast right up for a nutty flavor and basically it’s Christmas in a ramekin. I also added some turbinado sugar for texture and crunch. Then I sprinkled mine with powdered sugar.
Now excuse me while I go rescue my husband from downing all 3 of these. Below is the full recipe for ya!
Gingerbread Pecan Bread Pudding!
- 1 package Alexia French Bread Rolls
- 1/4 cup unsalted butter - melted
- 4 eggs
- 1-1/2 cups dark brown sugar
- 1-1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 1-1/2 tablespoons ground ginger
- 1 tablespoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clover
- 1/4 cup molasses
- 1/2 cup chopped pecans
- Bake Alexia French Bread Rolls per instructions on package (400 degrees for 12-14 minutes).
- Cube rolls and toss in melted butter.
- Whisk together eggs, cream, vanilla, spices, and molasses.
- Fill ramekins or baking dish with cubed bread.
- Pour in gingerbread filling until full.
- Toss chopped pecans on top.
- Bake at 375 degrees for 22-25 minutes (depending on size of dish - larger dishes will take longer). If tops begin to brown too much, loosely cover with foil.
- Top with powdered sugar and serve!
- *Optional: A cinnamon, rum, or bourbon drizzle would be delish with this bread pudding.
Disclaimer:I am being compensated for the partnership as an Alexia Tastemaker. All my opinions on their products are my own. I truly love their products!