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Figgy (Bread) Pudding

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That “figgy pudding” we all know from a verse of “We Wish You a Merry Christmas” was probably not quite like this revamped version from California Figs. This one calls for cubes of dinner rolls, croissant and a cream cheese Danish plus dried figs.

It has a creamy custard binder flavored with as brandy, rum and vanilla bean, and is topped with Brandy Sauce, made with heavy cream. And, of course, another dollop of whipped cream.

While the recipe, by Chef Vatche, calls for baking 8 individual servings in individual baking dishes, you could also bake it like a regular bread pudding, in a buttered casserole. Either way, it’s certainly a dish for a holiday celebration.

Figs, vanilla bean, brandy, rich breads and custard go into this holiday dessert.

Figs, vanilla bean, brandy, rich breads and custard go into this holiday dessert.

Figgy (Bread) Pudding

2 small dinner rolls
1 croissant
1 cream cheese Danish1/3 cup thickly sliced dried figs
1 egg yolk
1/4 cup sugar
6 tablespoons heavy cream
1/2 vanilla bean, sliced lengthwise
1/2 tablespoon brandy
2 teaspoons rum
1 teaspoon softened butter

Brandy Sauce
1/3 cup heavy cream
1/3 cup granulated sugar
1/2 tablespoon brandy
Whipped cream, for garnish

Cut rolls, croissant and Danish into 2-inch cubes; turn into a large bowl and add sliced figs. Combine egg yolk and sugar in small bowl, whisk together and set aside. Measure cream into a nonreactive saucepan; add vanilla bean. Heat to simmer but do not let temperature rise above 180 degrees. Discard vanilla bean and slowly pour hot cream into egg yolk, mixture, whisking vigorously. Stir in brandy and rum; pour mixture over bread and figs and mix to combine well. Cover and chill for 2 hours.

Preheat oven to 350 degrees. Divide and spoon mixture into 8 buttered individual baking dishes or ramekins, or a regular casserole, buttered. Bake at 350 degrees for 15 minutes or longer, until golden brown on top.

For the 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 warm pudding and finish with a dollop of whipped cream.

Makes 8 servings.

From: California Figs





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