Richard Sax

Gingerbread Custard

Preparation info
  • Serves about

    6

    • Difficulty

      Easy

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About

Why not use gingerbread as the basis for a bread pudding? Quite by accident, I found an old recipe with this title in a popular “middlebrow” cookbook from early in the 20th century.

This pudding separates into layers as it bakes; the bottom layer is almost cake-like, with a toffee-colored custard on top.

Ingredients

  • 1 cup crumbled stale gingerbread or gingersnap cookies
  • 2 cups milk
  • 2

Method

  1. Preheat the oven to 350 degrees F, with a rack in the center. Combine the crumbled gingerbread or gingersnaps and 1 cup of the milk in a large bowl; let stand until the