45 min

Gingerbread gratin

DE-author-veggielicious By veggielicious , Blogger

You have leftover gingerbread, which may have become dry because of all the Christmas treats? That's perfect, then you can refine them in this gratin to a small delicacy. Of course, you can also prepare the gratin with fresh gingerbread! The quickly prepared gratin tastes great as a winter dessert or in an afternoon coffee round. If there are only adults at the table, you can sprinkle apples and gingerbread with a little Calvados before baking.

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Average: 3.8 (5 votes)

Ingredients For

  • 125 g
  • 125 ml
  • x 3
  • 50 g
  • 1 pinch
  • 0.50 sachet
  • 200 g
  • x 2
  • 2 tbsp
  • Grenoble Walnuts and Périgord Walnuts
    Fruits & Vegetables
    PDO Grenoble Walnuts and Périgord Walnuts
    3 hands See the article

All set?

  • For the gratin, whisk together the cream, milk, eggs, sugar, salt and cinnamon. Cut the gingerbread in half. Wash, quarter and core the apples and cut the quarters into thin wedges. Sprinkle with lemon juice

  • Butter the baking dish. Arrange the gingerbread and apple in alternate layers, pour the egg and cream mixture over the top and leave to infuse for 15 minutes.

  • Coarsely chop the walnut kernels and sprinkle on top.

  • Preheat the oven to 200 °C top/bottom heat or 180 °C convection oven. Place the baking dish in the oven and bake the gratin for approx. 30 minutes until golden brown, covering in between. Remove the dish from the oven and serve the gratin.

  • Pair with

    A glass of Old Calvados 

    Savoy cabbage
    Savoy cabbage
    Label Rouge Superior cooked ham
    Label Rouge Superior cooked ham
    See Recipe