Ingredients
8 Sister Schubert’s Dinner Yeast Rolls, cut into small pieces
1/2 c. dark brown sugar
3 tbsp. granulated sugar
1/4 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tsp. cinnamon
1 1/2 tsp. ground ginger
4 large whole eggs
2 egg yolks
1/2 c. heavy cream
2/3 c. whole milk
1/2 c. molasses
1 tsp. vanilla extract
1/4 c. butter
1/4 c. heavy cream
1/3 c. dark brown sugar
Preparation
Step 1Preheat oven to 350º Step 2Place cut rolls into a large bowl. In a separate large bowl, mix sugars and spices together until combined.Step 3 In another large bowl whisk together eggs and yolks. Add in the heavy cream, milk, molasses, and vanilla and whisk until combined. Whisk the dry ingredients into the egg and milk mixture. Step 4Pour 1 cup of the custard mixture over bread, and toss to coat. Divide bread mixture evenly among 4 small ramekins, then add ¼ cup custard into each ramekin. Place on a medium sheet tray and bake 30 to 40 minutes until the custard is set.
Step 1In a small heavy-bottomed saucepan over medium heat, whisk together butter, heavy cream and brown sugar. Bring to a boil, whisking frequently. Simmer for 4 minutes, or until thickened slightly. Remove from heat. Step 2Serve the gingerbread puddings with the toffee sauce and powdered sugar.
Made it? Let us know how it went in the comment section below!
