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. Meanwhile, in a bowl, combine the eggs, yolks, sugar, cinnamon, and salt. Hand whip until mixed.
Temper the egg mixture with the milk mixture (pour the hot milk mixture a little at a time into the egg mixture while whipping so as not to scramble the egg mixture). Strain through a sieve into your prepared pan.
Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight.
Preheat oven to 350°F
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. Baking times may vary with your oven. Cut into squares and serve hot.
Serves 6 to 9.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	209.39 Kcal (877 kJ)
Calories from fat	65.3 Kcal
		% Daily Value*
Total Fat	7.26g	11%
Cholesterol	97mg	32%
Sodium	230.54mg	10%
Potassium	250.77mg	5%
Total Carbs	30.73g	10%
Sugars	22.2g	89%
Dietary Fiber	1.34g	5%
Protein	6.2g	12%
Vitamin C	3.2mg	5%
Iron	1.7mg	9%
Calcium	119.3mg	12%

Amount Per 100 g
Calories	144.05 Kcal (603 kJ)
Calories from fat	44.93 Kcal
		% Daily Value*
Total Fat	4.99g	11%
Cholesterol	66.73mg	32%
Sodium	158.6mg	10%
Potassium	172.52mg	5%
Total Carbs	21.14g	10%
Sugars	15.28g	89%
Dietary Fiber	0.92g	5%
Protein	4.26g	12%
Vitamin C	2.2mg	5%
Iron	1.2mg	9%
Calcium	82.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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