Ingredients:
5 -6 cups of cubed gingerbread
1 cup half-and-half
2 cups milk
6 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 cup raisins, plumped in hot water
Directions:
Heat oven to 350F, grease an 8″ square pan.
I used a loaf size gingerbread for this, sliced and placed on a cookie sheet-toast in the oven for 5 or so minutes.
Remove from oven, and cut into cubes.
Place the cubes in the greased baking dish, they should just about fill the pan.
Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the gingerbread.
Let this sit for about 5 minutes.
Cover the raisins with water and microwave for about one minute–drain off the water, then sprinkle them over the top of the pudding.
Bake at 350F for 40-45 minutes.
A knife inserted in the center will still look a bit wet, but mostly clean.
Serve warm, with a bit of cream poured over, or whipped cream.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.