Nutrition Facts
4 servings
4
Spiced Bread Cream Recipe
No Reviews
If you are looking for a comforting dessert that evokes the spices of Christmas, this spiced bread pudding is the perfect trick to use leftovers and create a creamy delight with winter flavors. Easy to prepare, it only requires a few basic ingredients and gentle baking in the oven.
Ingredients
50 Milk
3 Whole egg
2 Vanilla sugar
Directions
1
Preheat the oven to 110°C (225°F). Pour the milk into a saucepan, add the leftover gingerbread. Bring to a boil. Allow the gingerbread to dissolve completely. Mix.
2
In a mixing bowl, whisk the eggs with the vanilla sugar. Gradually incorporate the milk while stirring constantly. Pour into ramekins or small containers.
3
Bake the custards in a water bath in a gentle oven for about 45 minutes.
4
To finish, as soon as they come out of the oven, remove the custards from the water bath. Let cool and refrigerate until it's time to enjoy.
Ingredients
Ingredients
50 Milk
3 Whole egg
2 Vanilla sugar
Directions
Directions
1
Preheat the oven to 110°C (225°F). Pour the milk into a saucepan, add the leftover gingerbread. Bring to a boil. Allow the gingerbread to dissolve completely. Mix.
2
In a mixing bowl, whisk the eggs with the vanilla sugar. Gradually incorporate the milk while stirring constantly. Pour into ramekins or small containers.
3
Bake the custards in a water bath in a gentle oven for about 45 minutes.
4
To finish, as soon as they come out of the oven, remove the custards from the water bath. Let cool and refrigerate until it's time to enjoy.
Notes
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Anonyme
Will make again Everyone loved it. I increased the oven temperature so that the cream could set a bit (it was still too liquid at the end of the indicated time). My suggestion: I will definitely try it with speculaas and why not serve it in small glasses! -
Dominique
Very good cream Since my gingerbread is very sweet, I replaced the packets of vanilla sugar with a spoonful of brown sugar. Thick cream and very good. My suggestion: I added a teaspoon of gingerbread spices to the milk at the boiling point to enhance the flavor a bit. -
Christelle
Response Hello Dominique, I have never replaced gingerbread with speculoos. I think that should be possible. I would use a bit more speculoos, about 150 g. If you make the recipe this way, please let me know the result obtained. I am always curious about new experiences, opinions, and suggestions. That is very enriching. Thank you very much for your interest in my recipe. -
Sandrine
Delicious This cream is delicious with homemade gingerbread. Thank you. My suggestion: Ideal to accompany compote/cream cheese servings. -
Claudine
Well I also have a problem with the cooking. I added 10 minutes at 110°C, then 15 minutes at 200°C, followed by a night in the fridge, and the creams did not set; they are way too liquid for my taste testers... it's a shame because the flavor seems very interesting! My suggestion: I am waiting for a suggestion regarding a different cooking method.
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