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Recipe: Bread And Fig Pudding
Similar Categories: Bread, Fig, Pudding
Bread & Fig Pudding
Yield: 1 Servings
Figs
75 g Sugar
Bread with crusts removed
225 ml Milk
4 Eggs; (lightly beaten)
1. Dice figs into small pieces and set aside.
2. Make a custard by heating the milk and pouring it onto the eggs and
sugar. Cook until mixture is just thick enough to coat the spoon.
3. Dip crustless slices of bread for a second in milk; put a layer into a
pudding dish (casserole), cover with the figs and pour over enough custard
to cover. Repeat until dish is full; making sure there is enough for the
bread to be totally soaked.
4. Cover dish and bake until custard is set (I suggest 180 øC for about an
hour but keep checking).
5. Serve warm with hard sauce.
Difficulty : easy. Precision
: measure ingredients.
Recipe by: Wendy Campbell wcampbel at vma.cc.nd.edu
Converted by MM_Buster v2.0l.
Yield: 1 Servings
Figs
75 g Sugar
Bread with crusts removed
225 ml Milk
4 Eggs; (lightly beaten)
1. Dice figs into small pieces and set aside.
2. Make a custard by heating the milk and pouring it onto the eggs and
sugar. Cook until mixture is just thick enough to coat the spoon.
3. Dip crustless slices of bread for a second in milk; put a layer into a
pudding dish (casserole), cover with the figs and pour over enough custard
to cover. Repeat until dish is full; making sure there is enough for the
bread to be totally soaked.
4. Cover dish and bake until custard is set (I suggest 180 øC for about an
hour but keep checking).
5. Serve warm with hard sauce.
Difficulty : easy. Precision
: measure ingredients.
Recipe by: Wendy Campbell wcampbel at vma.cc.nd.edu
Converted by MM_Buster v2.0l.
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