Fig-Walnut Bread Pudding
- Ingredients
- Preparation
- Place figs in a heatproof bowl with boiling water to cover; let stand 20 minutes or until plump. Drain figs, and slice.
- Place bread and walnuts in a 15- x 10-inch jellyroll pan; bake at 500u0b0 for 3 to 4 minutes or until toasted. Remove from oven, and set aside. Reduce heat to 350u0b0.
- Heat milk, cream, and 3/4 cup sugar in a medium saucepan over medium heat. (Do not boil.)
- Whisk together eggs and next 4 ingredients in a large bowl; slowly whisk in milk mixture.
- Layer half of bread and walnuts evenly in a lightly greased 11- x 7-inch baking dish or 10-inch pieplate, slightly overlapping slices; layer half of figs evenly over bread. Pour half of milk mixture evenly over figs. Repeat procedure with remaining bread, figs, and milk mixture. Press lightly with a spatula. Sprinkle walnuts and remaining 1/4 cup sugar evenly over top.
- Cover loosely with foil, leaving corners uncovered to brown edges (if using a pieplate, loosely cover with foil, allowing edges to brown).
- Bake at 350u0b0 for 45 minutes, or until set. Remove foil, and bake 15 more minutes. Serve pudding warm with Rum Sauce, if desired.
- This recipe goes with Fig-Walnut Pudding
- Yield
- Makes 1 1/4 cup
- Ingredients
- * 1/2 cup butter
- * 1/3 cup firmly packed brown sugar
- * 1/2 cup whipping cream
- * 2 tablespoons rum
- * 1/4 teaspoon orange zest
- * Pinch of cloves
- Preparation
- Melt butter and brown sugar in a heavy saucepan over low heat, stirring until smooth. Stir in remaining ingredients. Cook, stirring constantly, 10 minutes or until thickened.
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Taken from www.epicurious.com/recipes/member/views/fig-walnut-bread-pudding-50005907 (may not work)