GINGERBREAD PUDDING WITH CANDIED APPLES

 

  • Cooking Time: 60
  • Servings: 8 Cups
  • Preparation Time: 90

Ingredients

  • For Gingerbread
  • Full box Dassant Ginger Gingerbread Mix
  • 1 large egg
  • 1/3 cup vegetable oil
  • 3/4 cup water
  • For Candied Apples
  • 7 cups unsweetened apple juice
  • 1 1/2 lbs. granny smith apples - peeled, cored, cut into 1/3-inch cubes (about 4 1/2 cups)
  • 2/3 cups brown sugar
  • For Pudding
  • 3 cups milk
  • 3 3-inch long fresh ginger slices - peeled, thickly- sliced pieces
  • 2 teaspoons whole black peppercorns
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • Pinch of salt

Directions

  • For Gingerbread
  • Follow directions according to package. Cool completely and then cut into 1-inch cubes.
  • For Candied Apples
  • Combine all ingredients in large sauce pan.
  • Over medium high heat, bring to boil just until sugar dissolves.
  • Reduce heat to low and simmer until apples are tender and liquid coats apples (approximately) 1 1/2 to 2 hours.
  • Transfer to bowl and cool. [Can be made 1 day ahead.]
  • For Pudding
  • Turn down oven to 325° F.
  • Combine fresh ginger, milk, and peppercorns in medium saucepan - simmer for 1 to 2 minutes.
  • Combine eggs, sugar, vanilla, ground ginger and salt and whisk together. Slowly add hot milk to egg mixture.
  • Strain liquid, removing whole ginger and peppercorns pieces.
  • Divide gingerbread cubes into eight custard or ramekin cups, and pour liquid over each.
  • Let stand 13 to 15 minutes to allow gingerbread to absorb some custard.
  • Place cups in roasting pan.
  • Pour enough hot water into pan to come halfway up sides of cups.
  • Cover pan with foil.
  • Bake puddings until set, about 1 hour, remove from bath.
  • Serve warm with candied apples.

Notes

Author Credit: Scotty Mac

Website Credit: http://www.dassant.com/recipe/9/recipe-gingerbread-pudding

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