SPICED FIG BREAD PUDDING

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Spiced Fig Bread Pudding image

This spiced fig bread pudding is baked to perfection - a wonderful addition to your dessert table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h25m

Yield 10

Number Of Ingredients 15

10 oz Brioche, challah or French bread, cut into 3/4-inch slices, then cut into 3/4-inch cubes (7 cups)
27 dried Mission figs (about 7 oz), stems removed
2 cups boiling water
2 teaspoons butter, softened
4 whole eggs
1 egg yolk
3/4 cup granulated sugar
3 cups half-and-half
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 tablespoon coarse sugar, if desired
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
  • In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
  • Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
  • Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg

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