Try this Apple-Ginger Pudding recipe, or contribute your own.
Suggest a better description1. Butter a six to 8 cup mold, casserole or baking dish. 2. 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
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 293 | ||
Calories from Fat: 219 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 560.9mg | 173 % | |
Sodium 265.1mg | 9 % | |
Potassium 202.9mg | 5 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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