Best Fig And Raisin Bread Pudding Recipes

FIG AND RAISIN BREAD PUDDING

Fig and Raisin Bread Pudding image

Make and share this Fig and Raisin Bread Pudding recipe from Food.com.

Provided by CaliforniaGrown

Categories Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 cups chopped fresh figs (may substitute 2 1/2 cups chopped dried figs, plumped in hot water and drained)
1 cup golden raisin
1/4 cup brandy
9 slices French bread
5 tablespoons room temperature butter, divided
1/2 cup sugar
3 eggs egg yolks
1 egg yolk
1 1/2 cups whipping cream
1 1/2 cups whole milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
vanilla ice cream (optional) or whipped cream (optional)

Steps:

Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.

Nutrition Facts : Calories 593.3, Fat 29.5, SaturatedFat 16.9, Cholesterol 179.2, Sodium 530.9, Carbohydrate 68.3, Fiber 3, Sugar 26.1, Protein 10.7

FIG AND RAISIN BREAD PUDDING

FIG AND RAISIN BREAD PUDDING image

Categories Fruit

Number Of Ingredients 13

Ingredients

3 cups chopped fresh figs (may substitute 2 1/2 cups chopped dried figs, plumped in hot water and drained)
1 cup golden raisins
1/4 cup brandy
9 slices (3/4-inch thick) French bread
5 tablespoons room temperature butter, divided
1/2 cup sugar
3 eggs + 1 egg yolk
1 1/2 cups whipping cream
1 1/2 cups whole milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
Vanilla ice cream or whipped cream (optional)

Steps:

Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes. Preheat oven to 350°F. Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings. March 2008 California Grown

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #easy #dinner-party #puddings-and-mousses #brunch #3-steps-or-less #4-hours-or-less