Fig And Hazelnut Bread Pudding
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
43
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter (divided)1 cup
Golden Raisins1 cup
Brown Sugar1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Salt1 cup
Heavy Whipping Cream2 tbsps
HoneyDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease an 8x8-inch glass casserole dish with 1 tablespoon butter
3
Soak bread slices in a bowl of water until soggy, about 5 minutes
4
Remove slices from bowl and squeeze out excess water
5
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
6
Stir egg into bread mixture until evenly mixed
7
Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon
8
Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter
9
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
10
Beat cream and honey together in a bowl using an electric mixer until stiff peaks form
11
Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream