Apple-ginger pudding
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Apple-ginger pudding
  Pudding    Fruit  
Last updated 6/12/2012 1:04:39 AM. Recipe ID 29224. Report a problem with this recipe.
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      Title: Apple-ginger pudding
 Categories: Desserts, Fruit, Pudding, Apples
      Yield: 6 Servings
 
      6 tb Butter
      3 c  Apples; peeled cored and
           -sliced
      3 tb Plus 1/2 cup sugar
    1/2 c  Finely diced crystalized
           -ginger
  3 1/2 c  Firm textured white bread in
           -1/2" cubes
      3    Eggs
      2 c  Milk
      1 ts Vanilla extract
    1/4 ts Ground ginger
 
  1. Butter a six to 8 cup mold, casserole or baking dish.
  
  2. Melt two tablespoons of the butter in a large heavy skillet over
  medium-high heat. When the foam subsides. add the apples, increase to
  high and saute the apples, turning them frequently for about 5
  minutes until they begin to color. Do not allow them to become soft
  or lose their shape.
  
  3.Add three tablespoons of sugar and saute another minute or two
  until the sugar begins to carmelize. Stir in the crystalized ginger,
  remove from heat and transfer the apples and ginger to a bowl.
  
  4. Reduce heat to low, add the remaining four tablespoons of butter
  to the skillet. When the butter has melted, scrape the pan to loosen
  any bits of carmelized sugar clinging to it. Add the bread cubes and
  toss them in the butter until they are evenly coated.
  
  5. Scatter half the apples and ginger into the baking dish.Cover with
  half the bread cubes. Repeat the layers.
  
  6. Preheat oven to 375 degrees.
  
  7. Lightly beat the eggs and one-half cup of sugar. Scald the milk.
  Slowly pour the scalded milk in a thin stream into the egg mixture,
  stirring constantly. Stir in the vanilla and ground ginger. Pour over
  the apples and bread in the baking dish.
  
  8. Set the dish in a pan and add boiling water to come halfway up the
  sides of the baking dish. Place in the middle of the oven and bake 45
  minutes, until the top is crusty and golden. Serve while still warm.
  
  Recipe 




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Recipe ID 29224 (Apr 03, 2005)

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