-
1
Butter a six- to eight-cup mold, casserole or baking dish.
-
2
Melt two tablespoons of the butter in a large, heavy skillet over medium-high heat.
-
3
When the foam subsides, add the apples, increase heat to high and saute the apples, turning them frequently for about five minutes until they begin to color.
-
4
Do not allow them to become soft or lose their shape.
-
5
Add three tablespoons sugar and saute another minute or two, until the sugar begins to caramelize.
-
6
Stir in the crystalized ginger, remove from heat and transfer the apples and ginger to a bowl.
-
7
Reduce heat to low, add the remaining four tablespoons of butter to the skillet.
-
8
When the butter has melted, scrape the pan to loosen any bits of caramelized sugar clinging to it.
-
9
Add the bread cubes and toss them in the butter until they are evenly coated.
-
10
Scatter half the apples and ginger into the baking dish.
-
11
Cover with half the bread cubes.
-
12
Repeat the layers.
-
13
Preheat oven to 375 degrees.
-
14
Lightly beat the eggs and one-half cup of sugar.
-
15
Scald the milk.
-
16
Slowly pour the scalded milk in a thin stream into the egg mixture, stirring constantly.
-
17
Stir in the vanilla and ground ginger.
-
18
Pour over the apples and bread in the baking dish.
-
19
Set the dish in a pan and add boiling water to come halfway up the sides of the baking dish.
-
20
Place in the middle of the oven and bake 45 minutes, until the top is crusty and golden.
-
21
Serve while still warm.
