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Associate.com - Share Your Recipe!

Recipe Name: Apple-ginger Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
6 Tablespoon(s) Butter
3 Cup(s) Apples, peeled cored and
sliced
3 Tablespoon(s) Plus 1/2 cup sugar
1/2 Cup(s) Finely diced crystalized
Ginger
3 1/2 Cup(s) Firm textured white bread in
1/2" cubes
3 Eggs
2 Cup(s) Milk
1 Teaspoon(s) Vanilla extract
1/4 Teaspoon(s) Ground ginger
Directions:
Butter a six to 8 cup mold, casserole or baking dish. 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 by: Florence Fabricant - NY
Times - September 29, 1985 Posted to MC-Recipe Digest V1 #773 by Nan
<nbdunn@bigfoot.com> on Sep 6, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 237
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 130mg
Sodium: 76.1mg
Potassium: 221.5mg
Carbohydrates: 19.2g
Fiber: 1.5g
Sugar: 17.1g
Protein: 6.1g


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