Gingerbread Bread Pudding

Pudding:

• 8 c. cubed bread
• 2 1/2 c. milk
• 5 eggs
• 2/3 c. brown sugar
• 1/4 c. molasses
• 1/2 tsp. each allspice, nutmeg, and ginger
• 1 1/2 tsp. cinnamon
• 1 tsp. vanilla

Syrup:

• 1 1/2 c. sugar
• 3/4 c. butter
• 14 oz. sweetened condensed milk
• 1 egg yolk
• 2 tsp vanilla

1. Preheat oven to 350. Grease a 9″ x 13″ pan.
2. Cube bread and place in large bowl.
3. In another bowl, combine the rest of the pudding ingredients and mix well.
4. Pour the wet mixture over the bread and stir well. Allow to sit for 10 minutes.
5. Pour mixture into prepared pan and bake for about 50-60 minutes.

To make syrup:

1. Combine sugar, butter, and sweetened condensed milk in a saucepan. Cook over medium-high heat until combined.
2. In a small bowl, beat egg yolk. Add a small amount of syrup to the egg yolk and stir well. This is to temper the egg. Then add the egg/syrup mixture to the saucepan. Remove from heat and stir well.
3. Add in vanilla and stir until combined. Pour over bread pudding and serve.

Do not pour ALL of your syrup over the pudding. Pour a reasonable amount and use the left over syrup for what else? Leftovers!