Author Notes
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
Ingredients
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3 teaspoons
Softened butter, divided (1 to grease cups and 2 to top pudding.)
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4
Slices baguette, cut/ torn into fourths
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4 tablespoons
Fresh or frozen cranberries, chopped
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2 tablespoons
Raisins
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8
Thin slices Granny Smith apple, cored, but not peeled
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Dash
Cinnamon
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2
Eggs
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1 cup
Milk
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1/4 teaspoon
Vanilla extract
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1/4 teaspoon
Ground (dry) ginger
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1/8 cup
White granulated sugar
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2 teaspoons
Grated white chocolate, optional
Directions
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Preheat oven to 400 degrees Fahrenheit.
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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.
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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.
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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.)
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