Ingredients with Measurements:
- 6 cups of cubed day-old bread
- 1 cup of chopped dried figs
- 1 cup of chopped dark chocolate
- 4 eggs
- 2 cups of milk
- 1/2 cup of heavy cream
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9x13 inch baking dish with butter or cooking spray.
3. In a mixing bowl, combine the cubed bread, chopped figs, and chopped chocolate. Mix well and transfer to the prepared baking dish.
4. In a saucepan, heat the milk and heavy cream over medium heat until it starts to steam. Remove from heat.
5. In a separate mixing bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, and salt.
6. Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
7. Pour the custard mixture over the bread mixture in the baking dish, making sure all the bread is coated.
8. Let the bread pudding sit for 10-15 minutes to allow the bread to soak up the custard.
9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
10. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 390
Fat: 18g
Carbohydrates: 48g
Protein: 10g
Fiber: 3g
Sugar: 28g
Sodium: 240mg
Substitutions for ingredients:
- You can use any type of bread for this recipe, but it's best to use a sturdy bread like French or Italian bread.
- You can use any type of dried fruit instead of figs, such as raisins, cranberries, or apricots.
- You can use any type of chocolate, but dark chocolate works best for this recipe.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the bread mixture for extra crunch.
- You can add a tablespoon of bourbon or rum to the custard mixture for a boozy twist.
- You can serve the bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and tricks:
- Make sure to use day-old bread for this recipe, as it will hold up better in the custard.
- You can make the bread pudding ahead of time and store it in the refrigerator until ready to bake.
- To make the bread pudding extra decadent, drizzle melted chocolate over the top before serving.
Storage instructions:
Leftover bread pudding can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the bread pudding in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the bread pudding in individual ramekins for an elegant presentation.
Garnishes:
Sprinkle powdered sugar over the top of the bread pudding before serving.
Pairings:
Serve the bread pudding with a cup of coffee or hot chocolate.
Suggested side dishes:
This bread pudding is rich and decadent on its own, but you can serve it with a side of fresh fruit or a green salad to balance out the flavors.
Troubleshooting advice:
If the bread pudding is too dry, add a little more milk to the custard mixture before pouring it over the bread.
Food safety advice:
Make sure to cook the bread pudding until the custard is set to avoid any risk of foodborne illness.
Food history:
Bread pudding is a traditional dessert that dates back to medieval times. It was originally made as a way to use up stale bread and was often served as a savory dish with meat and vegetables. Over time, sweet versions of bread pudding became popular, and it is now a classic dessert in many cultures.
Flavor profiles:
This bread pudding is rich and decadent, with a combination of sweet figs and dark chocolate. The custard is flavored with vanilla and cinnamon, adding warmth and depth to the dish.
Serving suggestions:
Serve the bread pudding warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Taste: Sweet, Rich, Chocolatey, Fruity