Apple Ginger Pudding Recipe - butter

Method

• 1.
• Butter a six to 8 c. mold, casserole or possibly baking dish.
• 2.
• Heat two Tbsp.
• of the butter in a large heavy skillet over medium-high heat.
• When the foam subsides.
• add in the apples, increase to high and saute/fry the apples, turning them frequently for about 5 min till they begin to color.
• Don't allow them to!
• become soft or possibly lose their shape.
• 3.Add in three Tbsp.
• of sugar and saute/fry another minute or possibly two till 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 in the remaining four Tbsp.
• of butter to the skillet.
• When the butter has melted, scrape the pan to loosen any bits of carmelized sugar clinging to it.
• Add in the bread cubes and toss them in the butter till they are proportionately coate!
• d.
• 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 Large eggs and one-half c. of sugar.
• Scald the lowfat milk.
• Slowly pour the scalded lowfat milk in a thin stream into the egg mix, stirring constantly.
• Stir in the vanilla and grnd ginger.
• Pour over the apples and bread in the baking dish.
• 8.
• Set the dish in a pan and add in boiling water to come halfway up the sides of the baking dish.
• Place in the middle of the oven and bake 45 min, till the top is crusty and golden brown.
• Serve while still hot.