Pumpkin Gingersnap Bread Pudding
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup dark molasses
- 1/4 cup maple syrup
- 1 (15 oz) can pumpkin puree
- 3/4 cup Imperial Sugar Light Brown Sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 12 pieces white bread, cut into bite sized pieces*
- 12 gingersnap cookies, roughly chopped
- 1/2 cup all-purpose flour*
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1/2 teaspoon cinnamon
- Pinch ground ginger
- 1/4 cup unsalted butter, cold and cubed
- 7 gingersnap cookies
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Lightly spray a 9x13 baking pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together milk, heavy cream, eggs, vanilla, molasses, maple syrup and pumpkin puree until completely smooth. Add brown sugar and spices and mix until combined. Set aside.
- Cut bread into bite-sized pieces and roughly chop gingersnap cookies. Scatter them both into baking pan. Pour pumpkin custard on top, making sure to coat all pieces as well as you can. Cover baking pan with plastic wrap and place in refrigerator. Chill for at least 4 hours to overnight.
- To prepare crumble topping: In a food processor, pulse flour, brown sugar, spices and gingersnap cookies until cookies are chopped up but not fully ground. Add butter and pulse until mixture is moist and holds together when pinched between your fingers. Spoon crumb topping into a plastic bag and place that in refrigerator with bread pudding. You may also prepare this just before baking.
- Preheat oven to 350 degrees. Before baking, sprinkle crumb topping on top evenly. Bake for 55-70 minutes. Bread pudding will puff up with top and edges browning slightly. Bake longer for a firmer bread pudding and less for gooey. Cool slightly before serving. Best served warm.
*You may need more or less depending on size and thickness of bread. You want to fill your 9x13 pan level to top. French bread is another great option.
Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.