Apple Gingerbread Bread Pudding
Cut the gingerbread into cubes. Place in a generously buttered 8-inch square 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. 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.
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 in 350ºF oven for approximately 50 minutes or until done. Let cool. Remove bread from pan and wrap for a later date or serve hot.
Makes: 1 loaf.
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