Ingredients

The following ingredients have 6 Servings
  • 1/4 cup coconut oil
  • melted
  • 1/2 cup molasses
  • 1/2 cup plain Greek yogurt (2 % or whole)
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 2 cups flour
  • (can also be made with gluten-free flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon ginger
  • ground
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 eggs
  • 2 1/2 cups milk
  • (full-fat or use plain almond milk)
  • 1/2 cup maple syrup
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 apple
  • diced into small pieces (keep the skin on)
  • 1/4 cup coconut oil
  • melted
  • 6 cups gingerbread
  • 1-inch cubed (about 3/4 of the bread)

Instruction

  • For the gingerbread: Preheat oven to 350°F
  • Line a square baking dish with parchment paper
  • In a mixing bowl, combine oil, molasses, yogurt, applesauce, eggs, vanilla and brown sugar
  • Once combined, add in flour, baking powder, baking soda, salt, ginger, nutmeg, cinnamon and allspice
  • Pour batter into parchment-lined dish and bake 40 minutes, or until a knife comes clean
  • Let cool
  • (You can make this ahead of time and of course you can test it because you won’t be using the whole loaf
  • ) For the bread pudding: In a large bowl, mix together eggs, milk, syrup, salt, cinnamon and apple
  • Slowly add in the melted coconut oil
  • Add in the cubed gingerbread and toss to gently coat all of the bread pieces
  • In a greased, high-sided casserole dish, pour in the bread mix then gently press down the bread
  • Bake for 45 minutes
  • Remove from oven and let cool for 10 minutes before serving