Gingerbread Bread Pudding with Whiskey Caramel Sauce

November 15, 2013 — 1 Comment


I have to be honest with you. I had originally intended to share a delicious gingerbread bundt cake recipe but when I tried to remove the cake from the pan, it tore right in half. I had buttered the pan quite well (or so I thought) and dusted it with flour but that was not enough to result in a nicely shaped bundt. There was no way I could let a cake that delicious go to waste so I decided to make bread pudding. I had been wanting to do a bread pudding recipe for quite some time so in the end everything worked out. 

This gingerbread is everything that gingerbread should be. It is perfectly spicy thanks to an ample amount of ground ginger (along with cinnamon, cloves, nutmeg and even a pinch of cardamom). The stout, molasses and dark brown sugar create a dark, rich flavor. This is not a wimpy gingerbread. It is dense and a little bit chewy. I had a hard time saving it for the bread pudding.

I thought that a whiskey caramel sauce would be the perfect topping for the bread pudding. Something about ginger and whiskey flavors combined is really delicious. This sauce is very easy to make and would also be wonderful with brownies, ice cream or even for pouring straight into your mouth (that gets a little sticky though so be sure to have some paper towels on hand). 




Gingerbread Bread Pudding

Adapted for high altitude from Smitten Kitchen

Gingerbread Ingredients

  • 1 cup stout beer (I used Guinness)
  • 1 cup molasses (I used Grandma’s Original)
  • 1/4 tsp baking soda
  • 2 cups flour
  • 3/4 tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • Pinch of ground cardamom
  • 3 large eggs
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 3/4 cup vegetable oil

Gingerbread Directions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour your bundt pan.
  2. In a large saucepan, bring the stout and molasses to a boil over medium high heat. Remove from the heat and whisk in the baking soda. Let the mixture cool as you prepare the rest of the ingredients.
  3. In a large bowl, sift together the flour, baking powder and spices.
  4. In a medium bowl, whisk together the eggs and sugars. Whisk in the oil and the molasses mixture, adding each one slowly. Pour this into the flour and spice mixture and whisk until combined. The batter will be lumpy, this is okay.
  5. Pour the batter into the prepared pan and tap it on the counter to get rid of air bubbles.
  6. Bake for 55 minutes, until a toothpick inserted into the middle comes out mostly clean. The cake is very moist so it is alright if the toothpick doesn’t come out perfectly clean.
  7. Remove the cake from the oven, cool for around five minutes and remove from the pan to finish cooling. If your cake comes out of the pan in one piece, congratulations!

Bread Pudding Ingredients

  • 2 large eggs
  • 1 1/2 cups half and half
  • 1/3 cup sugar
  • 2 tsp vanilla extract

Bread Pudding Directions

  1. Cut the gingerbread cake into bite sized pieces. 
  2. Lay the pieces on a metal baking sheet and toast in your oven for around 20 minutes at 350 degrees Fahrenheit. You’ll want the gingerbread to have a nice crust on all of the pieces.
  3. While the gingerbread is in the oven, prepare the pudding sauce. Whisk the eggs, half and half, sugar and vanilla in a medium sized bowl until well combined.
  4. Once the gingerbread is nice and toasted, place it in a ceramic or glass baking dish.
  5. Pour the pudding sauce over it and bake for 35 minutes at 350 degrees Fahrenheit. Serve with the whiskey caramel sauce.

Whiskey Caramel Sauce


  • 1 cup sugar
  • 4 tbsp water
  • 1/3 cup whiskey
  • 1/3 cup heavy cream


  1. Pour the sugar into a medium sized saucepan. Add the water and stir to combine.
  2. Bring to a boil over medium high heat, stirring until the sugar has completely dissolved. Boil until the sugar turns a nice amber color (around 5 to 7 minutes). Make sure you do not burn the sugar.
  3. Once the sugar is ready, pour in the whiskey. Stir to combine. Boil for a few more minutes then pour in the heavy cream, stirring continuously. The mixture will bubble vigorously. Boil for a few minutes more, then remove from the heat.
  4. Store the sauce in the fridge until it is ready to use. You might want to heat it up a bit before pouring it over the bread pudding.



One response to Gingerbread Bread Pudding with Whiskey Caramel Sauce


    If this is half as good as your Guinness cake recipe than it’s sure to be a hit around here. Can’t wait to try this one 🙂

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