Gingerbread Smores Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 10 |
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This decadent dessert brings to mind fall and winter with its accents of cinnamon and ginger. Make it couture by serving in individual ramekins with whipped cream, a sprinkling of cinnamon and chopped crystallized ginger. Ingredients:
1 cup plus 1 tablespoon sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
3/4 cup plus 2 tablespoons mild-flavored (light) molasses |
2 large eggs |
2 cups all purpose flour |
2 teaspoons baking soda |
1 1/4 teaspoons ground cinnamon |
1 1/2 teaspoons ground ginger |
1/2 teaspoon salt |
1/4 cup whipping cream |
3/4 cup boiling water |
1 bag large marshmallows |
8 oz chunk chocolate |
8 oz toffee bits |
1/2 cup heavy cream |
whipped cream (optional) |
crystalized ginger (optional) |
cinnamon for sprinkling (optional) |
Directions:
1. Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
2. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
3. Break the gingerbread into chunks. Layer in a 9x13 pan with the marshmallows, toffee and chocolate.
4. Drizzle with cream.
5. Bake at 375 for 20 minutes or until marshmallows and chocolate are melted. Serve immediately topped with whipped cream and crystalized ginger.
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