Bread Pudding With Fresh Ginger And Maple Ginger Syrup
6 slices day-old or stale bread
3 tablespoons butter or margarine -- softened
1 1/2 teaspoons ground cinnamon
1 teaspoon grated fresh ginger
1 1/2 teaspoons vanilla
1/2 cup sugar
3 1/4 cups milk
3/4 cup golden raisins
1 cup maple or maple flavor syrup
1/2 teaspoon grated fresh ginger
Butter each slice of bread, then cut the slices into quarters.
In the large bowl of the electric mixer combine the eggs, cinnamon, 1 teaspoon
of ginger, vanilla and sugar and beat lightly. Add the milk, scrape the clumped
cinnamon off the bowl and beaters and beat again. Stir in the bread and raisins.
Pour into an ungreased 2-quart casserole or souffle dish, press any of the bread
pieces into the mixture to make sure they're well wetted and let sit at room
temperature 1 hour.
Preheat the oven to 350 degrees. Set the casserole in a 9-by 13-inch pan and add
hot water to the pan to a depth of about 1 inch.
Bake uncovered about 1 hour, or until a knife inserted halfway between the
center and the edge comes out clean. Cool slightly.
Meanwhile, prepare the syrup: Combine the syrup and 1/2 teaspoon of
ginger. Stir well. Warm gently if you like.
Serve the pudding warm, with just a tad of maple-ginger syrup.
Serving Size : 8
Recipe By : Minneapolis Star and Tribune, 03/99
AUTHOR: Lori A