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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 loaf gingerbread 1/2 vanilla beans |
||
| Calories 250 | ||
| Calories from Fat 94 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.5g | 16% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 180mg | 60% | |
| Sodium 108mg | 4% | |
| Potassium 315mg | 9% | |
| Total Carbohydrate 33.8g | 11% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 27.4g | ||
| Protein 7.3g | 14% | |
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By: MarieAlice
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If you want a dessert to die for this is it. Nothing says comfort and home like this one does.
SERVES 6 -9
Ingredients
- 1/2 loaf gingerbread, diced into small cubes (see my gingerbread Gingerbread)
- 1 macintosh apples, peeled and diced
- 1/2 cup currant
- 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
- 1 dash salt
Directions
1
Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2" pan. Top with the apple and currants. Set aside.2
Scald the milk, cream, and vanilla bean. Meanwhile, in a bowl, combine the eggs, yolks, sugar, cinnamon, and salt. Hand whip until mixed.3
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.4
Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight.5
Preheat oven to 350°F6
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.7
Serves 6 to 9.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Nikoma
On Feb 11, 2009
Very good bread pudding! I just ate half of this myself. I made a batch of gingerbread muffins the other day that flopped (didn't cook all the way through and I didn't notice until it was way to late) So I used this recipe to salvage some of them. Used 6 muffins. Left out the currants since the gingerbread had raisins in it. And used all milk instead of cream. Put it together last night, and threw in the oven this morning for breakfast. Only thing I'd do differently next time is use brown sugar or half molasses for the sugar, and maybe throw in some extra gingerbread spices because although my bread was pretty spicey the pudding was was a bit blander then I'd like. Thanks for sharing this!
From: TheSource
On Aug 21, 2008
Absolutely wonderful. The water-bath is worth the few extra minutes of time to set up. Will serve this over and over again this fall. Thank you.
From: pattikay in L.A.
On Jun 15, 2007
This is a lovely bread pudding. I used my leftovers from Ginger Cake: Bolo Do Gingibre and topped with the spiced rum sauce from Rum-Raisin Bread Pudding with Spiced Rum Sauce. Thanks for sharing the recipe!
From: Derf
On Dec 4, 2006
What a wonderful change for a luncheon dessert with friends! Everyone loved it and it was delicious. I served it warm with whipped cream over it, which was very good but another time I will try a nice lemon sauce to compliment it. Thanks for a delicious Christmassy dessert!
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