Gingerbread Cookie and Eggnog Bread Pudding with Caramel Sauce

After making a couple bread puddings (3!) in the last 3 weeks, I’ve got it down to where I don’t need a recipe; especially not after my previous post ➡ How to Make Bread Pudding Without a Recipe. It is a very forgiving and flexible dish. THIS time, as I walked by my kitchen table and spotted the bowl of gingerbread cookies (that nobody is eating) 😆 I got this idea. I pulverized the cookies in my magic bullet and added them to a spicy bread pudding.

Using ground ginger, cinnamon, cloves, anise, nutmeg, allspice, vanilla and (because I had it and it’s SO delicious) fresh eggnog from my local dairy. Well SUCCESS. Gingerbread cookies and eggnog is a great pairing. We really liked it! Topped off with that caramel sauce of course 😍 DELICIOUS!

The recipe I used for the caramel sauce this time was from Land O Lakes®

SAUCE

1/2 cup Land O Lakes® Butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon vanilla

Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Stir in 1 tablespoon vanilla carefully.

I’ve also included a bread pudding recipe video at the end of this…just in case it might be helpful to someone who comes by this post. 😄

Just a note – if you notice no nuts (I love pecans and walnuts!), it’s because my daughter and granddaughter does not like them 😨😮😲 they don’t really like raisins either but I have ignored that; I will be disregarding their nut issue in the future also.

🙈🙉🙊