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Apple Ginger Bread Pudding

5 cups firm bread cubes
2 cups buttermilk
3 pounds of apples, peeled, cored and sliced
1/4 cup water
2 cups milk
1/4 cup molasses
3/4 cup sugar
4 eggs, lightly beaten
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. salt

Preheat oven to 350°F. Butter the bottom of a 2-quart casserole.

Combine bread cubes and buttermilk in a large bowl and set aside.

Combine apples and water in saucepan. Bring to a boil, then reduce heat and simmer just until easily pierced with a fork, but not too soft. Let cool at least 10 minutes.

Add remaining ingredients to bread mixture, then fold in apple mixture. Turn into greased casserole and bake for 1 hour. Pudding should be puffed, browned and set in the center.

Serve while still warm.

 

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