|1 & 1/2 cup eggnog|
2 tsp vanilla, 3/4 c. brown sugar, 1 tbs cinnamon
|2 cups of cubed gingerbread= 4 slices|
1/2 tsp ginger
1/2 tsp nutmeg
4 tbs butter (shaved)
If the bread is frozen, it will cube nicely. Combine eggnog, eggs and vanilla- mix well. Add cubed gingerbread-let soak until most of liquid is absorbed. Add brown sugar, cinnamon, ginger and nutmeg. Mix all ingredients. The batter should resemble a lumpy cake batter. Pour into a heavily buttered pan. Shave butter on top of batter.
It was good warm but even better the next morning served cold.
The next time I make this (and there will be a next time), I would like to increase the textural interest by adding some chopped pecans and dried cranberries and I would like to add a pinch of lemon zest, just to brighten all the flavors. Even unadorned it was so yummy!