Harvest Apple Bread Pudding

I keep buying apples from the orchard down the road. I love just about anything when it's in season and the variety -- and varieties -- of apples available now aren't matched by anything found the rest of the year. I've made a lot of different apple dishes lately, including several apple desserts. Here's the latest.

HARVEST APPLE BREAD PUDDING

Ingredients

• 4 leftover corn muffins
• 1 2/3 c. whole milk
• 3 eggs
• 1/4 c. molasses
• 2 tart apples, peeled, cored, and cut into chunks
• 1/2 c. dates, chopped
• 1/2 t. ground ginger

Method

Crumble the corn muffins into large chunks. Mix with apples and dates, sprinkle with ginger, then pour molasses over all and stir gently to coat bread pieces.

Turn corn muffin mixture into a greased 2-quart dish. In a separate bowl, beat eggs, then stir in milk, and pour over corn muffin mixture.


Cover and let sit for at least 1/2 hour so the bread absorbs some of the liquid. Bake, 350F, 45-60 minutes. Top should be golden and a knife inserted into the pudding should come out clean.


Notes

I would substitute about a tablespoon of grated fresh ginger for the ground ginger -- the ground ginger didn't give it the zing I would have liked. Otherwise it turned out well; moist, dense, with rich corn flavor, and just the right amount of sweetness. It's perfect with a little whipped cream.

Enjoy -- and cook, eat, dance, love!