Gastronomixs

Figgy bread and butter pudding

Figgy bread and butter pudding: soft and creamy with a delicious figgy flavour.

Creation by Wouter Berghuis, Cheval Blanc restaurant, Heemstede, the Netherlands.

Figgy bread and butter pudding

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Ingredients

500

g

dried figs

1

 

brioche loaf

250

g

cream

250

g

milk

125

g

sugar

5

 

eggs

1

 

orange

1

pod

vanilla

 

 

butter

 

 

salt

Preparation method

  • Remove the crusts from the brioche loaf and cut the bread into thin slices.
  • Brush both sides of the slices with melted butter.
  • Mix the cream, milk, sugar, and eggs together and then add the zest of an orange and the vanilla.
  • Season the mixture with a little salt.
  • Remove the stalks from the dried figs and cut them into thin slices.
  • Place the buttered slices of brioche in the cream and milk mixture and leave to soak.
  • Line a mould with greaseproof paper.
  • Place a layer of bread in the mould, pour over some of the cream and milk mixture, and then cover with the slices of dried fig.
  • Repeat until the mould is filled to the top.
  • Cover the mould with greaseproof paper and bake in an oven heated to 100-120°C for 45-60 minutes.
  • Check that the bread and butter pudding is done by pricking it with a knife; the pudding is cooked if the knife is clean when you remove it, otherwise the pudding needs to be cooked for longer.
  • When the bread and butter pudding is done, set it aside under a light weight and leave it to cool.
  • Once the bread and butter pudding is cool, you could cut it into thin slices which you then caramelise with a layer of cane sugar.

Serving suggestions

  • As a caramelised component in a dessert with vanilla ice cream and marinated pineapple.
  • As a component in a dish with duck liver.

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