Cakespy: Leftover Eggnog Gingerbread Pudding

Name: Cakespy: Leftover Eggnog Gingerbread Pudding
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter (cold), plus extra for buttering dish; 473 milliliters eggnog or cream; 2 beaten eggs; 1 teaspoons salt; 1 teaspoon vanilla; 710 milliliters cubed leftover soft gingerbread

One serving contains 148 calories, 6g of protein, and 11g of fat. If 52 cents per serving falls in your budget, Cakespy: Leftover Eggnog Gingerbread Pudding might be an awesome gluten free and fodmap friendly recipe to try. This recipe serves 6. Christmas will be even more special with this recipe. Head to the store and pick up butter, eggnog, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Butter an 8x8-inch baking dish or pie plate.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Cube your carbohydrate of choice.

Place in the buttered baking dish or pie plate.

Equipment you will use

Baking Pan

In a small bowl, whisk the two eggs.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Mix with your eggnog or cream.

Ingredients you will need

Eggnog

Cream

Whisk with vanilla. Gently pour over the cubed carbs.

Ingredients you will need

Vanilla

Equipment you will use

Whisk

Let this soak while you let your oven preheat to 350 degrees.

Equipment you will use

Oven

Using a vegetable peeler, peel the cold butter directly onto the top of your casserole before baking so that the butter will melt on while it bakes. No, this is not strictly necessary, but so delicious.

Ingredients you will need

Vegetable