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Figs and Chocolate Perk Up Easy Bread Pudding

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Chocolate Fig Bread Pudding With Spirited Sauce

(Family Features) - Golden, slightly nutty-flavored Calimyrna figs and moist, sweet, dark purple Mission figs from California are readily available all year-round to perk up your dessert recipes! Sun-ripened and harvested by hand at optimal sweetness, dried California figs are a powerhouse of flavor.

Decadent and delicious Chocolate Fig Bread Pudding is surprisingly easy to make, especially since you don't need the water bath that so many bread puddings require. Mission and Calimyrna figs, with their tiny, delightfully crunchy seeds, join chunks of creamy chocolate to give a special twist to traditional bread pudding. Served warm with a spirited brandy sauce, Chocolate Fig Bread Pudding delivers a wonderful and memorable ending to an evening meal.

Dried California figs not only provide remarkable fruit flavor, but a powerful array of nutrients as well. Portable, and so convenient, figs can be enjoyed as a healthy, high-energy snack anywhere, anytime, in addition to being a versatile recipe ingredient. As the interest in eating nutritious, whole foods continues to grow, and people of all ages look to new and unique foods to bring depth and variety to their daily diets, figs will be the fruit of choice. Just five figs give you a whopping 5 grams of dietary fiber, which is important for digestive health and to help fight certain chronic conditions. Along with fiber, figs offer a multitude of essential nutrients and an unmatched level of minerals including calcium, iron, potassium, magnesium and copper. Naturally fat-free, cholesterol-free, trans fat-free, and sodium-free, figs are a must on your weekly healthy shopping list. For more tasty fig recipes, visit www.valleyfig.com.

Chocolate Fig Bread Pudding With Spirited Sauce

  • 4 cups (3/4-inch cubes) firm white bread
  • 1 cup coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid
  • Mission or Calimyrnafigs, stems removed
  • 1/2 cup (3 ounces) chocolate morsels or coarsely chopped chocolate
  • 2 cups milk
  • 2 tablespoons butter
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 1/4cups powdered sugar
  • 6 tablespoons butter
  • 1 large egg, beaten
  • 1/4 cup dark rum or brandy

    1. Heat oven to 350F. Grease 1 1/2-quart baking dish. Combine bread cubes, figs and chocolate in baking dish. Heat milk and butter until butter is melted (do not boil).
    2. Combine eggs, sugar, vanilla and salt; blend well. Add hot milk mixture to egg mixture, stirring constantly. Pour over bread and fig mixture. Let stand 5 minutes.
    3. Bake uncovered 50 minutes or until knife inserted in center comes out clean. If desired, baked pudding can be made several days ahead. Cover and refrigerate. Before serving, reheat in 325F oven 15 minutes.
    4. To prepare sauce, combine all ingredients in saucepan. Cook over low heat, stirring constantly, about 3 minutes. Serve warm over bread pudding.

Makes 4 to 6 servings

SOURCE: Valley Fig Growers

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