Gingerbread Pudding

I have gotten a lot of mileage out of this gingerbread recipe. Those nice, big, soft cookies started to get mushed up in the bottom of their bag, so I threw them in the freezer thinking, 'I can do something with these...'

Gingerbread Pudding

8 large chunks of gingerbread cookies (2 1/2 to 3 cups full)
3 cups milk
3 eggs
3 Tbsp brown sugar
1 tsp vanilla
3 tsp sugar + 1 tsp cinnamon
butter

Set the oven for 325F. Butter a deep casserole dish. Sprinkle maybe a tsp. of the cinnamon+sugar mixture ove the bottom evenly. Dump the gingerbread chunks into the casserole, and make sure there aren't any big empty spaces.

Scald the milk on the stove - don't stir it, just let it come to barely a simmer over medium heat. Meanwhile, whisk the eggs, vanilla, and brown sugar in a good-sized bowl.

Once the milk is ready, pour 1/2 cup of it *slowly* into the egg mixture while whisking *quickly*, then pour in another cup while still whisking. Pour in the last of it, mix it thoroughly, then pour this over the gingerbread.

Sprinkle the rest of the cinnamon+sugar over the top and bake for 45 min. This should be golden brown, soft-set, and have a thin sugar-crust over the top (almost like creme brulee!) when it comes out.

Good warm or cold! But it must be refrigerated to keep because of the eggs.