Zutaten für Fig And Raisin Bread Pudding
- Fresh Figs
- Golden Raisin
- 2 tablespoons brandy
- French Bread
- 4 tablespoons (½ stick) butter, melted
- ½ cup granulated sugar
- Egg Yolks
- 1 large egg yolk
- Whipping Cream
- Whole Milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Vanilla Extract
- Vanilla Ice Cream
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Zubereitung von Fig And Raisin Bread Pudding
- In a medium bowl, combine 1 cup chopped fresh figs, ½ cup raisins, and 2 tablespoons brandy. Let stand for 30 minutes to allow the flavors to meld.
- Preheat oven to 350°F (175°C). Generously butter an 8-cup soufflé or casserole dish with straight sides.
- Spread 2 tablespoons of melted butter on 6-8 slices of day-old bread. Cut bread into 1-inch cubes and transfer to the prepared dish.
- In a large bowl, whisk together ½ cup granulated sugar, 4 large eggs, and 1 large egg yolk until light and frothy.
- Whisk in 1 cup heavy cream, 1 cup whole milk, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract.
- Gently fold in the fig and raisin mixture into the custard base, ensuring all bread cubes are coated.
- Let the bread pudding sit for 5 minutes to allow the bread to absorb the custard.
- Place the dish in a larger baking pan. Pour enough hot water into the larger pan to come 1 inch up the sides of the dish (this creates a bain-marie for even baking).
- Bake for 1 hour and 35 minutes, or until the custard is set in the center and a knife inserted comes out clean. Tent with foil if the top browns too quickly.
- Let cool slightly before serving warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
104g
Fat
84g
Carbs
22g
