Sometimes, it makes sense to use one’s obsessions to advantage. I know that most people don’t have trivial light-bulb moments when the notion pops into an already food-filled head to make a stuffing in which crumbled gingerbread cake replaces breadcrumbs, but that’s, unfathomably, how my mind works.
You can use dark brown, dense gingerbread, or the lighter, sandier loaves. I buy spiced bread rather than make it and you will often find it sold, even still in loaf-shape, as ginger cake. It all works. Indeed any sweet, spiced bread, such as pannetone, would.
Photo by Lis Parsons.
Recipe posted by Nigella