This recipe yields extra gingerbread — enjoy it with a cup of tea or coffee.
Ingredients
Makes 8 servings
Candied apple garnish
Gingerbread
Puddings
For candied apple garnish:
Step 1
Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEADCan be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
For gingerbread:
Step 2
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
Step 3
Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEADCan be made 1 day ahead. Cover pan with foil; let stand at room temperature.
For puddings:
Step 4
Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
Step 5
Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
Step 6
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 water bath.
Step 7
Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.
How would you rate Gingerbread Puddings with Candied Apples?
Leave a Review
Reviews (9)
Back to TopThis is quite good, IF you let the gingerbread get good and stale first. Make it ahead, cube it and leave it out uncovered for a couple of days, or dry it in a 275 oven for a few hours. You want it almost crunchy. Then it'll hold up and keep its shape. I can't imagine how mushy this would be with freshly-baked gingerbread. Also, needs at least a tablespoon of pureed fresh ginger in the batter.
dahliat
9/3/2015
我这2007年圣诞晚餐,非常disappointed. (I used to be a pastry chef and cooking instructor, so I tend to know what I'm doing, and can see mistakes coming before they happen just from reading the recipe.) I didn't see this mess coming. The gingerbread was so moist and sticky and wouldn't dry out well which made the whole dessert mushy. The smell of ginger was great when making it, but hardly came through the final product. The apples broke down so quickly (under 30 minutes) that I had to throw them out. I was so embarrassed to serve this, we ended up defrosting the top layer of a 2 month old wedding cake I was storing in the freezer and served that - so much for the tradition of waiting for the 1 year anniversary.
dcinstructor
Chicago
11/12/2008
I used my own gingerbread recipe (very similar, but uses 1/2 cup of grated fresh ginger instead of the ground ginger) and it was divine.
neeuqdrazil
Toronto, ON
9/28/2008
For the amount of work to put this together, the outcome was disappointing to me. The bread pudding was real bland. The apples overpower the bread pudding. Not a real strong ginger flavor.
patwik
1/4/2008
This was good but an awful lot of work. I did as much in advance as possible (made the apples 6 days ahead and the gingerbread the night before) but it still felt like a lot for something that was good not great.
danawootton
Seattle, WA
12/16/2007
Not sure what I did wrong, but the milk curdled despite not yet reaching simmer and very fresh milk. I would try it again if I knew what I did wrong as we are crazy for ginger.
Anonymous
St. Louis, MO
1/13/2007
I expected more ginger flavor. Guests agreed that the sauce could be omitted. I needed 13 puddings and had 1/2 cup molds. We used almost all of the gingerbread, but didn't need to increase the "Puddings" part of the recipe.
howdydog
Pewaukee, WI
12/27/2006
Made this for Christmas. My family loved it. For the apple topping, I took the apples out of the sauce at 2 hours and then carmalized the juice. However, I don't think the apple topping is needed - it is very sweet. We would make again, but with out the apple topping.
Anonymous
San Jose, CA
12/26/2006
The gingerbread was wonderful! The gingerbread pudding was good. I will try to make it again before I make my final decision on this recipe. The bread pudding was not as gooey as others I have tried and I thought there would be a stronger gingerbread flavor when all put together. The candied apples were a really nice touch and tasted really good with the warm gingerbread puddings.
sarahindy
Indianapolis, IN
11/27/2006
