Yield: 12 servings
½ cup butter, softened
1 cup sugar
¾ cup boiling water
¾ cup molasses
2½ cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons powdered ginger
4 tablespoons butter
6 large eggs
4 cups milk
⅓ cup local honey
2 large apples, diced (Granny Smith or other semi-sweet variety, peeling optional)
¾ cup brown sugar
½ cup apple cider
Preheat oven to 350°. Butter and flour a 9-inch-square baking pan.
In large bowl, cream together butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping bowl sides if necessary.
Mix boiling water and molasses together. Add to butter and sugar mixture; stir to combine.
In a medium bowl, mix together flour, baking soda, salt and ginger. Add dry mixture to wet mixture in large bowl and combine thoroughly, scraping sides of bowl to incorporate all ingredients.
Pour into prepared pan and bake 35 to 45 minutes, covering loosely with foil if top of bread browns too quickly. Bake until toothpick comes out clean. Carefully remove from oven and let stand 10 minutes before removing bread from pan to cooling rack. Cool completely.
Melt butter, set aside to cool. In a large bowl, whisk together 6 large eggs with 4 cups of milk. Whisk in melted butter and honey until combined to create custard. Set aside.
Increase oven heat to 375°. Coat a 9- by 13-inch pan with nonstick spray or butter. Cut the cooled gingerbread into 1½-inch cubes; add gingerbread and apples to pan and stir to combine.
Pour the custard over the gingerbread. Push gingerbread down into the custard so liquid covers every piece and let sit until liquid is absorbed, about 30 minutes.
Bake for 30 minutes or until set and toothpick inserted in cake comes out clean. Remove bread pudding from oven and let cool for 20 minutes.
While bread pudding is cooling, add brown sugar and apple cider to saucepan and place on stovetop over medium-high heat. Boil for 2 minutes, stirring constantly. Reduce heat to low and let simmer, stirring occasionally, until thickened.
Cut gingerbread into 12 pieces and serve immediately with 2 tablespoons sauce over each piece.
—Bread Pudding and Sauce recipes were developed for
Edible Omaha by Julie Kolpin and Mary Oswald.
The Gingerbread recipe is adapted from Fannie Farmer’s
The Boston Cooking-School Cook Book (1896).