Cookbook, Desserts, Gingerbread Pudding

Gingerbread Pudding

Ingredients:
1/2 loaf gingerbread, diced into small cubes
1 McIntosh apple, peeled and diced
1/2 cup currants
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
dash salt
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