Monday Bonus Recipe: Gingerbread Pudding
I invented this yesterday out of (sorta) necessity. I had an old, stale, slightly moldy gingerbread lying around, but I felt bad that I had neglected it, and I like gingerbread and didn't want to throw it out entirely, so I revived it and it was delicious.
A loaf of gingerbread, more or less. Stale is completely fine. And if it's just minor mold we're talking about, cut/scrape it off and move on.
Heavy cream. Sorta depends how much bread you end up with.
Milk. The same amount as the cream.
1-2 tablespoons of maple syrup or ginger maple syrup.
Take the gingerbread and crumble it up into a pyrex dish. I suppose maybe you should grease/flour the dish first. Anyway, unlike a real bread pudding, you want this to be pretty finely crumbled. Crack 3 eggs into a mixing bowl. Estimate how much liquid it's going to take to cover all the crumbs, in addition to the amount of eggs you've already got there. Make up the difference with a 1:1 ratio of heavy cream and whole milk. Add the syrup. More if you want this to be really sweet, less if your more into lightly sweetened things. Beat this mixture thoroughly until the eggs are no longer identifiable in the liquid. Pour it all over the crumbs, cover and refrigerate for 5+ hours, until the crumbs have more or less surrendered. Put it in the oven, and bake it until it's nicely puffed in the middle and a knife comes out cleanish.
This general principle works with any breadlike product you wish to salvage. I tried it with pan de sal (Filipino rolls) and raisins and that was remarkable too. I have some aging cheddar scallion scones I may turn into a savory pudding later this week.