Bring us some figgy pudding, and make it tasty! Here's an intriguing recipe for bread pudding with figs and brandy--delicious for the shorter and cooler days that lie ahead. It's a sweet guest contribution from self-proclaimed "fig enthusiast" (no, really) Sherri Lee, from her cookbook Under the Fig Leaf, a culmination taking "her passion for figs and 10 years of cooking experiments into a fig cookbook featuring over 130 recipes from appetizers, beverages and salads to main courses and desserts." Here's the recipe:
Chef Joseph’s Fig-Panettone Bread Pudding
- 2 cups dried figs, chopped, stems removed
- ¼ cup brandy
- 2 Tablespoons butter for greasing baking dish
- 12 cups Panettone Italian Bread, torn into pieces
- 3 whole eggs
- 3 egg yolks, reserve whites
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 cup sugar
- 3 egg whites
- Pinch of salt
- Preheat the oven to 325 degrees.
- Soak the chopped figs in the brandy and set aside.
- Butter a 9x13 glass baking dish
- Place the pieces of panettone in the baking dish and toss them evenly with the figs and brandy.
- In a large mixing bowl combine the whole eggs with the egg yolks.
- Stir in the vanilla extract, cinnamon, cream, milk and sugar. Beat well.
- In a separate bowl, beat the egg whites with the salt until they form soft peaks.
- Fold the whites into the egg yolk mixture and pour over the panettone and figs. Let stand at room temperature for 10 to 15 minutes.
- Bake uncovered for 1 hour. Serve warm with a splash of heavy cream.