There are some leftovers that require a lot of creativity to use up, and then there are desserts, like the gingerbread in this Leftover Gingerbread Berry Sundae, which hardly require anything other than a fork. But maybe you wouldn’t have guessed that fresh berries are really good with fresh gingerbread? Or you want to turn a regular old delicious snack into an elegant guest-worthy dessert? Regardless of whether you saw this coming or not, I have to admit that I like the fresh gingerbread recipe that’s used to make gingerbread croutons for my Gingerbread Crouton Fall Panazanella so much, that sometimes I make the gingerbread on its own and never get to the croutons. It’s soft and spongelike, perfect for reheating and serving with vanilla ice cream or lemon sorbet. The spiciness of the cake is amazing against the sweet, bold flavors of fresh berries (a definite treat this time of year) make the fact that this Leftover Gingerbread Berry Sundae extra special. When you serve the Leftover Gingerbread Berry Sundae, you can leave off the “leftover” because there definitely won’t be any leftover gingerbread after you’ve made these, and it’s so good, that any negative associations with the word “leftover” will all but disappear and force you to rebrand these as “Bestover” Gingerbread Berry Sundaes.
- fresh gingerbread from the Gingerbread Crouton Fall Panzanella recipe
- ½ pint each of blueberries, raspberries and blackberries
- scoop of vanilla ice cream or lemon sorbet
- When you're slicing the gingerbread for croutons, cut the extras into lovely shapes.
- Warm the gingerbread in the microwave for a few seconds.
- Top with berries and vanilla ice cream or lemon sorbet.
