Fig Bread Pudding



Martin Mann

Fig Tree Cafe 

Fig Tree Café Executive Chef Alberto Morreale answers the question, “What’s for dessert?” with this warm bread pudding sweetened with figs and redolent with vanilla and rum. When it’s too hot to cook, enjoy a serving with a scoop of gelato at any of the popular café’s locations in Pacific Beach, Hillcrest and Liberty Station.

Fig Bread Pudding
Serves 4

1 loaf (16 oz.) brioche bread, sliced and cut into 1/4-inch cubes
10 egg yolks
3 T. brown sugar
2 c. heavy whipping cream
1 1/2 T. vanilla
1 1/2 T. rum
1/2 c. dried mission figs, sliced

Preheat oven to 350 degrees.

In a medium-size bowl, beat together egg yolks and brown sugar. Add whipping cream, vanilla, rum and figs and mix for another few minutes. Add bread cubes and stir until thoroughly combined.

Coat a 6-by-6-inch baking pan with butter. Pour the mixture into the pan and cover with aluminum foil. Bake 25 minutes. Remove foil and bake for another 5 minutes to allow the top to brown. Remove from oven and cool slightly. Serve while warm.


Beverage pairing: Port or Moscato

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