Gingerbread Bread Pudding

This is a delicious and easy Christmas morning breakfast!  It can be assembled a day or two in advance and cooked the morning of.  So easy and full of holiday flavors!

Gingerbread Bread Pudding

Ingredients

Bread Pudding

• 1 loaf Pandoro (Challah or brioche will do if you can't find Pandoro)
• 12 eggs
• 2 cup half & half
• 1 cup cream
• 3 Tbsp. molasses
• 3 Tbsp. gingerbread spice mix
• 2 tsp. vanilla paste
• 1/2 tsp. salt
• powdered sugar, for garnish

• Orange Maple Syrup

• 1 cup maple syrup
• peel of 1 orange
• 1 cinnamon stick
• 2 whole cloves

Serves 8-10
Cook Time: 1 hour

​Spray a deep casserole dish with cooking spray.  Slice Pandoro in half lengthwise, then slice crosswise into 1" slices.  Combine remaining ingredients (except powdered sugar) in mixer and mix until cohesive; pour mixture into a pie plate and begin dipping pieces of Pandoro into mixture.  
Stand pieces in the casserole dish with the cut side down so the pointed sides stick up.  Continue dipping Pandoro into egg mixture until dish is filled.  Refrigerate overnight.
In the morning put bread pudding into a cold oven and allow to preheat in the oven,covered, once preheated it will take an hour for the bread pudding to cook.  Remove lid for the last 20 or so minutes of cooking to allow the top to brown.  Once baked, sprinkle with powdered sugar and serve with Orange Maple Syrup.
To make syrup combine all four ingredients in a small pan and simmer on low for 10-15 minutes.