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Gingerbread 'Cookie' Bread Pudding

Prep Time 30 minutes
Cook Time 35 minutes
Assembly Time 10 minutes
Total Time 1 hour 15 minutes



  • Preheat oven to 375° F.
  • Grease an 11-x-7-inch baking dish. Arrange the bread evenly throughout the dish.
  • Remove the gingerbread men from the tops of the cookies, and reserve them. Then, break the cookies into large chunks and add them evenly over the top of the bread.
  • Scatter the dates on top of the bread and cookies.
  • In a bowl, whisk the eggs and milk, and pour the mixture over the bread, cookies, and dates. Wait for the egg mixture to be absorbed completely by the bread. (Note: If you do not use stale bread, your dish will be too eggy and turn into an omelet on the bottom.)
  • In a small bowl, mix all the spices. Dust them evenly over the top of the bread and cookie mixture.
  • Sprinkle the orange zest over the top of the mixture.
  • Place the gingerbread men decoratively on top (or reserve them to garnish the pudding after baking and icing).
  • Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 5 minutes or until the pudding is puffy and golden brown on top.
  • Remove the pudding from the oven and let it rest for 8 to 10 minutes. Ice it with the cream cheese frosting while it's still warm enough for the frosting to melt into the pudding and make a glaze. Optional: If you want to add a touch of chocolate and texture to the pudding, garnish the frosting with the chopped pieces of Gingerbread Crispy Pops. Slice and serve.