Ingredients
- 1 loaf bread
- 1 ounce ginger
- 1/2 pound dried figs
- 3 cup port
- 8 cup eggs
- 3 cup cream
- 1 cup milk
- 2 teaspoon cinnamon
- 2 teaspoon vanilla
- 2 teaspoon salt
- 2 tablespoon butter
- 1 loaf bread
- 1 ounce ginger
- 1/2 pound dried figs
- 3 cup port
- 8 cup eggs
- 3 cup cream
- 1 cup milk
- 2 teaspoon cinnamon
- 2 teaspoon vanilla
- 2 teaspoon salt
- 2 tablespoon butter
- 2 cup whipping cream
- 1/2 cup vanilla
- 1/2 cup sugar
- 1 cup syrup
Preparation
Baking Directions:
Lay out the chunks of bread on a cookie sheet and lightly toast under a broiler and then remove from the oven to dry for 20 minutes.
Add the ginger and dried figs to a saucepot and cover with the port.
Bring to a simmer and then remove from the fire.
Cover with plastic film and let stand for 30 minutes, or until the figs have absorbed most of the liquid.
Slice the figs into quarters and set aside.
In a large mixing bowl, whip together the eggs, cream, cinnamon, vanilla extract, and salt.
Add the chunks of dried bread to the bowl and mix through.
Fold in the poached figs and cover with plastic film.
Let sit for 20 minutes to ensure all of the liquid has soaked into the bread.
Pre-heat oven to 325°.
Use some of the butter to grease a shallow baking dish and set aside.
Press the bread mixture into a buttered baking dish and dot the top with the remaining butter.
Wrap the top of the baking dish with aluminum foil and place in the oven.
Bake for 45 minutes or until the pudding has set.
While the pudding is baking, whip the cream to medium stiff peaks with the vanilla and sugar.
Remove from the oven and let stand for 10 minutes before serving.
Serve the pudding with the freshly whipped vanilla cream, fresh figs, and a drizzle of your favorite syrup.
NoteThis is an extremely versatile recipe; try experimenting with different fruits, adding your favorite toasted nuts, and different flavored and spiced breads.
