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Ingredients: 4 golden delicious apples 1/8 Cup(s) butter 1/3 Cup(s) apple juice 2/3 Tablespoon(s) lemon juice 1 Cup(s) sugar; scant 4 1/2 Cup(s) sweet baguette; cut into cubes 8 Tablespoon(s) water 1 1/2 Cup(s) heavy cream 3/16 Gallon(s) milk 4 eggs 5 egg yolks 87/2000 Ounce(s) salt 87/2000 Ounce(s) cinnamon 1/4 Teaspoon(s) ground ginger Directions: Preheat the oven to 350F . Peel, core, and slice the apples 1/4 inch thick. Cook the apple slices, butter, apple and lemon juices, and 1/4 cup of the sugar in a large saute pan over medium high heat until the apples are soft, about 15 minutes. Evenly spread the apple slices into the bottom of a 2 1/2 quart ovenproof baking dish. Place the bread pieces on top of the apples. Stir together 2/3 cup of the sugar and the water in a medium saucepan and cook over medium heat until the sugar has dissolved, about 3 minutes. Increase to high heat and cook, without stirring, until the sugar is amber colored, 8-10 minutes. Remove from the heat. Wearing oven mitts, carefully stir about 1/2 cup of the cream into the caramel. Be careful, as the caramel will sputter when the cream is added. If it sputters violently, stop stirring. Let the bubbles subside and then stir again. Carefully stir in the remaining cream. Stir in the milk. In a large bowl, whisk together the eggs, egg yolks, and salt. Whisk a quarter of the caramel cream into the eggs. Add the remaining caramel cream and whisk until incorporated. Pour the caramel cream into the pan over the apples and bread pieces. Using a metal spatula, gently press the bread pieces into the liquid, coating them. Bake the bread pudding for 35 minutes. While it is baking, stir together the cinnamon, ginger and remaining 1 1/2 T sugar in a small bowl. After 35 minutes, sprinkle the sugar over the top of the bread pudding. Continue baking until the tips of the bread pieces are golden brown and a small knife inserted in the middle comes out coated with thickened custard, about 10 minutes. Let cool 10 minutes before serving. Serve the bread pudding warm. Contributor: Emily Luchetti 2003
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