Apple Gingerbread Bread Pudding
1/2 loaf gingerbread, diced into small cubes (see gingerbread recipe below)
1 McIntosh apple, peeled and diced
1/2 cup currants
2 cups milk
1/2 cup cream
1/2 vanilla bean, cut lengthwise and bean scraped
3 whole eggs
2 egg yolks
1/2 cup sugar
1/2 teaspoon cinnamon
Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2" pan.
Top with the apple and currants. Set aside.
Scald the milk, cream, and vanilla bean. Meanwhile, in a bowl, combine the eggs,
yolks, sugar, cinnamon, and salt. Hand whip until mixed.
Temper the egg mixture with the milk mixture (pour the hot milk mixture a little
at a time into the egg mixture while whipping so as not to scramble the egg
mixture). Strain through a sieve into your prepared pan.
Press the gingerbread down to ensure complete coverage with the liquid. Let sit
for 30 minutes or overnight.
Preheat oven to 350° F.
Cover the pan with foil. Bake in a water bath for approximately 1 1/2 hours or
until done. Remove the foil during the last 20 minutes of baking to brown the
top. Baking times may vary with your oven. Cut into squares and serve hot.
Serves 6 to 9.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2/3 cup unsulfured molasses
2/3 cup milk
Preheat oven to 350° F. Grease and flour a 9 x 5" loaf pan.
In a bowl, measure the flour, baking powder, baking soda, salt, ginger, and
cinnamon; set aside.
In a mixing bowl, beat the butter and sugars until light and fluffy on medium
speed. Beat in the egg and continue beating until combined.
Combine the molasses and milk in a small bowl. Remove the butter mixture from
the mixer. Alternate adding the flour and milk mixtures to the butter mixture.
Fold the batter together with a rubber spatula.
Pour the batter into your prepared loaf pan. Bake for approximately 50 minutes
or until done. Let cool in pan.
Makes 1 Loaf.
- from The Oval Door Bed and Breakfast, Eugene OR