Caramelised Figgy Bread Butter Pudding Recipes

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CARAMELISED FIGGY BREAD & BUTTER PUDDING



Caramelised figgy bread & butter pudding image

Liven up bread and butter pudding by adding sticky figs and pecans, drizzled with caramel sauce. It's a delicious way to use up stale bread

Provided by Sarah Cook

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 15

350g white baguette
50g salted butter , very soft
250g ripe figs , thickly sliced
50g pecans , very roughly chopped
2 tbsp marsala or sweet sherry
300ml full-fat milk
300ml pot double cream
3 large eggs
4 tbsp light soft brown sugar
2 tsp vanilla extract
good grating of nutmeg
½ tsp ground cinnamon
2 tbsp caramel sauce from a squeezy tube, can or jar, plus a little extra to serve (optional)
golden icing sugar , for dusting
single cream , vanilla ice cream or crème fraîche, to serve

Steps:

  • The night before you want to make the pudding, thickly slice the baguette and leave it out to go stale.
  • The next day, butter the bread and arrange in a big baking dish with the figs and pecans. Whisk together the Marsala or Sherry, milk, cream, eggs, brown sugar, vanilla, nutmeg and cinnamon. Pour all over the bread and leave to soak for 30 mins. Heat oven to 160C/140C fan/gas 3.
  • Just before you pop it in the oven, drizzle with the caramel sauce, then dust all over with a good layer of golden icing sugar. Bake for 50 mins until puffed and looking sticky and caramelised. Drizzle with a little more caramel sauce, if you like, dust with a little more golden icing sugar if it needs it, and serve hot or warm with cream, ice cream or crème fraîche.

Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium

BREAD PUDDING



Bread Pudding image

Bread Pudding is absolutely the best cozy comfort food! Prepare it in individual dishes or bake in one large pan to serve.

Provided by Little Figgy Food

Time 40m

Number Of Ingredients 12

6 Biscuits, torn into bite size pieces (day old/leftover biscuits/bread = perfection)
1/2 cup (1 stick) Butter, melted
1/2 tsp Cinnamon
Pinch of Nutmeg
4 Eggs, beaten
1 cup Whipping Cream
1 cup Milk
1/2 cup Light Brown Sugar
1/2 cup White Sugar
2 tsp Vanilla Extract
1/2 cup Raisins
Powdered Sugar, optional for dusting

Steps:

  • Preheat oven to 350°F. Butter 4 individual cast iron skillets or one 10 inch cast iron skillet or 8 inch baking dish.
  • Place the torn Biscuit pieces into bite size pieces and place in baking dish(s).
  • Mix the melted butter with the cinnamon and nutmeg and pour over the biscuit pieces (dividing between baking pans) allowing to soak up the butter.
  • Mix the beaten Eggs, Whipping Cream, Milk, Light Brown Sugar, White Sugar and Vanilla Extract, mixing well the pour custard mixture over the Biscuits.
  • Sprinkle the Raisins, divided appropriately, allowing to sit for at least 15 mins.
  • Bake at 350°F for 30 min (individual servings) or up to 45 mins for 1 large dish.
  • Optional: Dust with powdered sugar if desired.
  • Serve warm and enjoy.

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