• 7 cups Gingerbread Loaf cubes, cut in to bite size pieces
• 2 1/2 cups Homemade Non-Dairy Eggnog
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 6 tablespoons unsalted margarine, melted and cooled
• 1/3 cup all-purpose flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Spray a mini muffin tin with vegetable cooking spray and set aside.

Combine eggnog, sugar, vanilla and melted margarine. Place the bread cubes in a large mixing bowl and add the eggnog mixture. Let stand for 5 minutes.

In a separate bowl, combine flour, baking powder, salt, cinnamon and ginger. Stir the flour mixture in to the gingerbread mixture.

Evenly divide the mixture among the mini muffin cups using a tablespoon. Place in the oven for 25-30 minutes, until a toothpick inserted comes out clean. Place on a wire rack to cool. Enjoy!