Creamy Bread Pudding With Brandied Figs Recipe
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Ingredients : Creamy Bread Pudding With Brandied Figs Recipe
1/2 lb day-old italian bread, crusts trimmed -loaf cut into 1/2-inch cubes -4 cups
2 large eggs
1 large egg white
1 cup skim milk
3/4 cup nonfat sweetened condensed milk
1/4 cup sugar, plus 1 tablespoon
2 tsp pure vanilla extract
1 1/2 cup brandy
1/3 cup sliced dried mission figs
1. Preheat oven to 325°F. Spread bread cubes in a 1- to 1 1/2-quart shallow
baking dish.
2. In a medium bowl, whisk whole eggs and egg white until frothy; set
aside. In a saucepan, combine skim milk, sweetened condensed milk and 1
tablespoon sugar. Stir over medium heat until quite hot but not boiling.
Remove from the heat and stir in vanilla. Gradually whisk the hot milk into
the eggs. Pour the mixture onto the bread cubes, pressing down with a
spoon to make sure the cubes are fully soaked.
3. Set the baking dish in a roasting pan. Add enough boiling water to come
halfway up the outside of the smaller dish. Place in the oven and bake
until the top is lightly golden and the custard is set in the center, 40 to
50 minutes.
4. Meanwhile, combine brandy, 1/4 cup sugar, figs and 1/3 cup water in a
saucepan. Bring to a simmer over low heat. Cover and simmer gently for 10
minutes. Uncover and simmer until reduced to 1 cup, about 20 minutes. Serve
the brandied figs warm over the bread pudding.
Makes 6 servings.
355 calories per serving: 10 grams protein, 2 grams fat (0.6 gram saturated
fat), 61 grams carbohydrate; 245 mg sodium; 77 mg cholesterol; 2 grams
fiber.
Busted by: Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
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