Warm spices, jewel-like winter fruit...in a sweet, buttery custard-bread. Comes together from things often leftover in the larder, but appears on the table like a gift.
Tie them up in ribbon! If you'd like a more gingery pudding, you could add a bit of minced candied ginger to each layer. Yummy for breakfast (no candied ginger?) with or without the addition of a little crumbled, cooked bulk breakfast sausage in each. Recipe multiplies easily. —Alyce Morgan
Softened butter, divided (1 to grease cups and 2 to top pudding.)
Slices baguette, cut/ torn into fourths
Fresh or frozen cranberries, chopped
Thin slices Granny Smith apple, cored, but not peeled
Ground (dry) ginger
White granulated sugar
Grated white chocolate, optional
In This Recipe
Preheat oven to 400 degrees Fahrenheit.
Using 1 teaspoon of the butter, grease two large oven safe cups or ramekins. (I use Apilco cappucino-sized cups that hold 11 ounces.) Place four pieces of bread, overlapping to fit, in the bottom of each cup. Add 1 tablespoon cranberries, 1 tablespoon raisins, and 2 slices apple. Sprinkle with cinnamon. Repeat, leaving out raisins in second layer.
In a medium bowl or 4-cup glass measuring cup, beat together eggs, milk, vanilla, and ground ginger. Dividing equally, pour egg mixture over the bread and fruit in each cup/ramekin, not filling more than 3/4 full. Press bread down into egg mixture to moisten, but not to submerge necessarily. Dot the top of each bread pudding with one teaspoon of butter.
Place cups on a rimmed baking sheet. Bake 30-40 minutes or until golden and custard is just set. Remove from oven and add one teaspoon grated white chocolate to the top of each, if desired. Let cool/rest 10-15 minutes before eating. Tie each cup with a ribbon and serve warm. (Great cold for breakfast, too.)