- 1/2 Gingerbread Loaf
- 1 McIntosh apple, peeled and diced
- 1/2 cup currants
- 1/2 cup cream
- 1/2 vanilla bean, cut length wise and bean scraped
- 3 whole eggs
- 2 egg yolks
- 1/2 cup sugar
- 1/2 cup teaspoon cinnamon
- 1 dash salt
Cut the gingerbread into cubes. Place in a generously buttered 8 X 8 X 2" pan. Top with the apple and currants. Set aside.
Scald the milk, cream, and vanilla bean. In a bowl, combine the eggs, yolks, sugar, cinnamon and salt. Hand whip until mixed.
Pour the hot milk mixture into the egg mixture, a little at a time, while whipping so as not to scramble the egg mixture. Strain through a sieve into your prepared plan.
Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight. Preheat oven to 350F.
Cover the pan with foil. Bake in a water bath for approximately 1 1/2 hours or until done. Remove the foil during the last 20 minutes of baking to brown the top. Cut into squares and serve hot.