Gingerbread Bread Pudding

• gingerbread cake, day-old, cut into 1/4-inch slices1 lb
• dried cranberries↗3⁄4 cup
• large eggs↗4
• whole milk↗1 1⁄2 cups
• heavy cream↗1⁄2 cup
• granulated sugar↗1⁄2 cup
• dark brown sugar, packed↗1⁄4 cup
• ground cinnamon↗1 teaspoon
• ground ginger↗1⁄2 teaspoon
• pinch salt↗1
• vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.

2. 2

   Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.

3. 3

   In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.

4. 4

   Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.

5. 5

   It can be served hot, at room temperature or cold.