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1
Preheat oven to 350 F. and butter a 9- by 2-inch round cake pan.
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2
Line cake pan with a round of wax paper and butter wax paper.
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3
Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan.
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4
Gently press slices against side of cake pan to make them adhere.
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5
Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
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6
In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes.
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7
Add milk and cream and bring just to a simmer.
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8
Remove pan from heat.
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9
In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking.
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10
Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
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11
Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan.
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12
Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean.
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13
Remove cake pan from larger pan and cool pudding on a rack.
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14
Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
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15
To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds.
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16
Invert a large plate over cake pan and invert pudding onto plate.
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17
Peel off wax paper and invert pudding right side up onto another large plate.
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18
Bring pudding to room temperature and cut into wedges.
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19
(If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325 F.
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20
oven.)
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21
Serve pudding at room temperature or warm with caramel sauce.
