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