Apple gingerbread bread pudding recipe

Apple Gingerbread Bread Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This apple gingerbread bread pudding recipe is a delightful twist on a classic dessert. Combining the warm flavors of gingerbread with the sweetness of apples, this dish is perfect for cozy autumn evenings. The soft and custardy bread pudding is infused with aromatic spices and topped with a luscious apple compote. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Keywords: apple, gingerbread, bread pudding, autumn, dessert.

Apple gingerbread bread pudding recipe details

Apple gingerbread bread pudding recipe, recipe Rating: 4.7
Number of votes:117

Ingredients:

1/2 loaf gingerbread, diced into small cubes (see gingerbread recipe)

1 McIntosh apple, peeled and diced

1/2 cup currants

2 cups milk

1/2 cup cream

1/2 vanilla bean, cut lengthwise and scraped

3 whole eggs

2 egg yolks

1/2 cup sugar

1/2 teaspoon cinnamon

dash salt

Instructions:

Preheat oven to 350 degrees. Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2-inch 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