SPICED FIG BREAD PUDDING
This spiced fig bread pudding is baked to perfection - a wonderful addition to your dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10h25m
Yield 10
Number Of Ingredients 15
Steps:
- On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
- In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
- Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
- Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
- In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg
WARM FIG PUDDING
Serve this rich, wintery dessert with fresh whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- In a large saucepan set over medium-low heat, combine 1 cup figs, 1/2 cup water, and the brandy; cook 15 minutes. Puree in the bowl of a food processor; set aside.
- Place remaining 1/2 cup figs and the apricots in a small bowl. Cover with hot water, and let soak until fruit is plump. Drain thoroughly, and set aside.
- Butter a 5-cup pudding bowl and a circle of parchment paper several inches larger than bowl, and set both aside.
- In the bowl of an electric mixer, cream together butter and sugar. Beat in eggs and vanilla. Beat in fig puree. Sift together flour, baking powder, and salt, and add to butter-fig mixture alternately with milk.
- Spoon jam into bottom of pudding bowl. Arrange fruit on bottom and sides of bowl. Pour in batter. Cover bowl with parchment, and secure with a rubber band; cover with aluminum foil. Place a rack in a 10-quart stockpot; put bowl on rack. Pour boiling water into pot to reach halfway up sides of bowl. Cover pot; steam pudding for 2 hours and 20 minutes, or until a toothpick comes out clean. Remove bowl from pot, and let sit, uncovered, for 15 minutes before turning out the pudding onto a serving plate.
FIG AND HAZELNUT BREAD PUDDING
Crunchy hazelnuts, tart apricots, sugary-sweet figs, and a hint of citrus. This rich, dense bread pudding is great served hot or cold, with a dollop of whipped cream.
Provided by KellyM
Categories Bread Pudding
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
- Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
- Place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. Stir egg into bread mixture until evenly mixed. Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter.
- Bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes.
- Beat cream and honey together in a bowl using an electric mixer until stiff peaks form. Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 64.2 g, Cholesterol 92 mg, Fat 19.6 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 9.8 g, Sodium 281 mg, Sugar 36.4 g
BREAD PUDDING WITH APPLE, RAISINS AND FIGS
Provided by Lydia Ravello
Categories Dairy Dessert Bake Kid-Friendly Raisin Fig Apple Bon Appétit North Carolina Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.
- Preheat oven to 350°F. Generously butter 8-cup soufflé dish. Spread 1 side of each bread slice generously with butter. Cut bread into 1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk in large bowl. Whisk in cream and next 4 ingredients. Stir in apple, raisins and figs with Marsala. Pour over bread and stir to combine. Let stand 5 minutes. Set soufflé dish in large baking pan. Add enough hot water to large pan to come 1 inch up sides of soufflé dish. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours. Serve warm.
DRIED FIG AND HAZELNUT BREAD
This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy..."On Rue Tatin." Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner.
Provided by Annacia
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Butter an 8 ½ x 4 ½ x 2 ½ loaf pan, or 4 small loaf pans.
- Line with buttered parchment paper, dust lightly with flour.
- Sift the dry ingredients into a bowl.
- In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined, then slowly whisk in the dry ingredients.
- Stir in the melted butter until it is thoroughly blended, then fold in the figs, cheese, hazelnuts and pepper, making sure they are well distributed throughout the batter.
- Pour the batter into the prepared pan or pans and rap it sharply on a work surface to release any air bubbles.
- Bake in the center of the oven until the top of the bread is golden, and a tester stuck in the center comes out clean.(40 to 45 minutes for a single loaf, 30 to 35 minutes for smaller loaves.).
- Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper.
- Let cool and serve.
Nutrition Facts : Calories 3471.5, Fat 235.5, SaturatedFat 111.9, Cholesterol 1750.8, Sodium 4585.4, Carbohydrate 214.8, Fiber 20, Sugar 46.9, Protein 135.4
FIG AND RAISIN BREAD PUDDING
Make and share this Fig and Raisin Bread Pudding recipe from Food.com.
Provided by CaliforniaGrown
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
- Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Nutrition Facts : Calories 593.3, Fat 29.5, SaturatedFat 16.9, Cholesterol 179.2, Sodium 530.9, Carbohydrate 68.3, Fiber 3, Sugar 26.1, Protein 10.7
More about "fig and hazelnut bread pudding recipes"
FIG HAZELNUT BREAD AND REHEATING | THE FRESH LOAF
From thefreshloaf.com
FIG AND TOASTED HAZELNUT WHOLEMEAL BREAD - THE …
From thehappyfoodie.co.uk
FIG AND HAZELNUT BREAD PUDDING - EASY COOK FIND
From easycookfind.com
THE 20 BEST AUTUMN BAKING RECIPES - THE GUARDIAN
From theguardian.com
CHOCOLATE-HAZELNUT BREAD PUDDING RECIPE - MAGNOLIA
From magnolia.com
ALLRECIPES
BOOZY BREAD PUDDING WITH FIGS AND COGNAC | VALLEY FIG …
From valleyfig.com
WALNUT FIG BREAD - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
JOE TRIVELLI’S FIG AND WALNUT PUDDING RECIPE - THE GUARDIAN
From theguardian.com
CARDAMOM BREAD PUDDING WITH FIGS, WALNUTS, AND HONEY
From spicechronicles.com
FIG AND HAZELNUT BREAD PUDDING RECIPE - FOODGURUUSA.COM
From foodguruusa.com
FIG BREAD PUDDING RECIPE – USE REAL BUTTER
From userealbutter.com
LUSCIOUS HAZELNUT BREAD PUDDING RECIPE ON FOOD52
From food52.com
FIG AND HAZELNUT RECIPES - SUPERCOOK
From supercook.com
FIGGY BREAD PUDDING RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
FIG HAZELNUT SOURDOUGH | MY VINTAGE COOKING
From myvintagecooking.com
FIG AND HAZELNUT BREAD PUDDING RECIPE - ALL RECIPES
From recipesfresher.com
RECIPE FIG AND HAZELNUT BREAD PUDDING - ALL RECIPES FOR COOKING
From recipes4food.com
FIG AND HAZELNUT BREAD PUDDING - RECIPELER.COM
From recipeler.com
You'll also love