GINGERBREAD PUDDING
Source: Chef Laurie Erickson, Canyon Ranch, Lenox MA

FOR THE GINGERBREAD:
2 tbsp brown sugar
2 tbsp blackstrap molasses
1 whole egg
1 egg white
1/4 cup prune puree or baby food prunes
3/4 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup skim milk
FOR THE PUDDING:
1 1/2 cups 2% low fat milk
1/3 cup sugar
1 tbsp vanilla extract
4 whole eggs

PREPARE THE GINGERBREAD:
Preheat the oven to 325 degrees. Lightly coat the bottom of a sheet pan with canola oil and line with parchment paper.

In a large mixing bowl with an electric mixer beat the brown sugar, molasses, eggs, egg whites and prunes on medium speed until light and fluffy.

Combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a separate bowl and add to egg mixture. Stir to combine, adding milk until all ingredients are moistened. Pour batter over paper in prepared pan.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

PREPARE THE PUDDING:
In a medium saucepan, combine milk sugar and vanilla on a medium heat and stir until all the sugar is dissolved. Cool slightly.

Place eggs for pudding in a separate bowl and beat with a wire whip. Slowly whisk in the warm milk mixture. Strain through a fine mesh strainer if the mix is lumpy.

ASSEMBLE AND BAKE:
Remove gingerbread from the sheet pan and lift off parchment paper. Cut into 1/4 inch squares and divide evenly among 12 ramekins. Pour 1/4 cup pudding over gingerbread in each ramekin. Place ramekins in a large baking dish and add enough hot water to meet the level of filling in the cups.

Bake for 45 minutes in 325 oven until custard is set. Serve warm.