Pumpkin Gingersnap Bread Pudding

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By Jessica Kraft

Prep Time:

15m

Bake/Cook Time:

55m - 70m

Yield:

16 Servings

Plan for:

Chill overnight or 4 hours minimum

Pumpkin Gingersnap Bread Pudding starts with soft, moist chunks of bread soaked in a pumpkin custard, giving it that traditional pumpkin pie flavor. But here's the best part: crunchy gingersnap cookies are mixed right in. They add a spicy kick that goes so well with the pumpkin. And if that's not enough, on top, there's a crumbly gingersnap crumble that gives it an extra crunch. It's like a mix of your favorite pumpkin pie and a spicy cookie all in one delicious treat!

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Ingredients

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

Gingersnap Crumble Topping

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.

Directions

Lightly spray a 9x13 baking pan with non-stick cooking spray. Set aside.
Whisk together milk, heavy cream, eggs, vanilla, molasses, maple syrup, and pumpkin puree in a large bowl 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, and 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 in the refrigerator with bread pudding. You may also prepare this just before baking.
Preheat oven to 350°F. Before baking, sprinkle crumble topping on top evenly. Bake for 55-70 minutes. Bread pudding will puff up with the top and edges browning slightly. Bake longer for a firmer bread pudding and less for a gooey bread pudding.
Cool slightly before serving. Best served warm. Top with whipped cream, if desired.

Imperial Sugar Insight

You may need more or less bread depending on size and thickness. You want to fill your 9x13 pan level to the top. French bread is another great option.

Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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