Recipe

Gingerbread Smores Bread Pudding Recipe

	Chefcarolyn / All my dishes 1 year, 10 months ago 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. Prep:25m Cook:110m Servings:10	Chefcarolyn
	delicious make ahead

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chefcaroly

dtour

girlmacbet

jkstern

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

¼ 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

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.

Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.

Break the gingerbread into chunks. Layer in a 9x13 pan with the marshmallows, toffee and chocolate.

Drizzle with cream.

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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Comments

chefcarolyn 1 year, 10 months ago said:
Sorry, I'm new at posting. This isn't a bread pudding in the traditional sense but rather a variation on the theme. I created it in the same way as a bread pudding but decided to make it much more simple by omitting the "pudding part." If you want to make it as a bread pudding you can combine 4 eggs, 2 c milk and 1 tsp vanilla and pour over the mixture, let soak at least 30 minutes and bake at 375 for 45 minutes to 1 hour. Enjoy! Chef Carolyn

chefcarolyn 1 year, 10 months ago said:
There are 10 - 12 servings in this recipe. I have one student that doubles the toffee and halves the chocolate as she is not a big chocolate fan.

jkstern 1 year, 10 months ago said:
OK this is my new fave dessert! I made this for my hubby yesterday and he tried to eat the whole thing in one sitting!! Thanks for the recipe!!!

chefcarolyn 1 year, 9 months ago said:
I'm so excited!!!! The food network is going to feature this recipe in its November cooking publication!

dtour 7 months, 2 weeks ago said:
There are four basic food groups: Chocolate, Whipped Cream, Spices and butter.... you my dear have used them well!!!! :) I've tried this recipe both ways, a 5 rating on both! I know it's late, but congrats on being a Food Network recipe feature.

lovingmybabbyalways 1 month, 2 weeks ago said:
Mmmm Its sounds like it would be good I'll have to give it a try. I love to try new foods and this one looks like a real keeper in my Recipe stack in the kitchen lol.

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