Apple-Ginger Pudding

• 6 tablespoons butter
• 3 cups apples, peeled, cored and sliced
• 3 tablespoons plus 1/2 cup sugar
• 1/2 cup finely diced crystalized ginger
• 3 1/2 cups firm-textured white bread in 1/2-inch cubes
• 3 eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger

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.

butter, apples, sugar, crystalized ginger, bread, eggs, milk, vanilla, ground ginger

Taken from cooking.nytimes.com/recipes/3064 (may not work)