Special Diets

Bread Pudding with California Dried Figs

• From: California Fig Advisory Board

Ingredients

• 2 small dinner rolls

• 1 croissant

• 1 cream cheese Danish

• 1/3 cup sliced, dried California figs (thick slices)

• 1 egg yolk

• 1/4 cup sugar

• 6 Tbs heavy cream

• 1/2 vanilla bean, cut lengthwise

• 1/2 Tbs brandy

• 2 tsp rum

• 1 tsp softened butter

• Brandy Sauce1/3 cup heavy cream

• 1/3 cup granulated sugar

• 1/2 Tbs brandy

• Whipped cream (garnish)

Vanilla infuses this satisfying and toasty bread pudding, which is topped with a warmed brandy sauce.

Directions

• Cut rolls, croissant, and Danish into 2-inch cubes; turn into large bowl and add sliced figs.
• Combine egg yolk and sugar in small bowl; whisk together and set aside.
• Measure cream into a non-reactive saucepan; add vanilla bean. Heat to simmer, but do not let temperature rise above 180°F.
• Then, slowly pour hot cream into egg yolk mixture, while whisking vigorously. Discard vanilla bean; stir in brandy and rum.
• Pour mixture over bread and figs; mix together to combine well. Cover and chill for 2 hours.
• Preheat oven to 350°F. Divide and spoon mixture into eight buttered individual baking dishes or ramekins. Bake at 350°F for 15 minutes or until golden brown on top.
• For Brandy Sauce, combine cream and sugar in saucepan; stir constantly over low heat until thick enough to coat back of spoon. Remove from heat and add brandy, as desired.
• To serve, spoon Brandy Sauce over reheated puddings and finish with dollop of whipped cream.