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1.
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Butter a six to 8 c. mold, casserole or possibly baking dish.
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2.
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Heat two Tbsp.
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of the butter in a large heavy skillet over medium-high heat.
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When the foam subsides.
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add in the apples, increase to high and saute/fry the apples, turning them frequently for about 5 min till they begin to color.
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Don't allow them to!
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become soft or possibly lose their shape.
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3.Add in three Tbsp.
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of sugar and saute/fry another minute or possibly two till the sugar begins to carmelize.
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Stir in the crystalized ginger, remove from heat and transfer the apples and ginger to a bowl.
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4.
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Reduce heat to low, add in the remaining four Tbsp.
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of butter to the skillet.
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When the butter has melted, scrape the pan to loosen any bits of carmelized sugar clinging to it.
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Add in the bread cubes and toss them in the butter till they are proportionately coate!
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d.
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5.
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Scatter half the apples and ginger into the baking dish.Cover with half the bread cubes.
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Repeat the layers.
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6.
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Preheat oven to 375 degrees.
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7.
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Lightly beat the Large eggs and one-half c. of sugar.
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Scald the lowfat milk.
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Slowly pour the scalded lowfat milk in a thin stream into the egg mix, stirring constantly.
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Stir in the vanilla and grnd ginger.
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Pour over the apples and bread in the baking dish.
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8.
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Set the dish in a pan and add in boiling water to come halfway up the sides of the baking dish.
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Place in the middle of the oven and bake 45 min, till the top is crusty and golden brown.
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Serve while still hot.
