FIG AND RAISIN BREAD
This simple recipe yields a nice, rustic, crusty bread. Measurements are in cups instead of by weight because this is more about the ratio than the exact weight measurement.
Provided by Diana71
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 5h
Yield 8
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
- Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
- Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
- Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
- Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 61.7 g, Fat 1.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 660.5 mg, Sugar 20.2 g
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 Desserts Specialty Dessert Recipes Bread Pudding Recipes
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
BANANA-RAISIN BREAD PUDDING
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
- In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
- Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 415 g, Fat 9 g, Protein 12 g, SaturatedFat 5 g
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
RAISIN DATE BREAD PUDDING
All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish-I've made it for holidays, potlucks, picnics...for any occasion or no occasion! -Dawn Green, Hopkins, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° until golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.
Nutrition Facts : Calories 290 calories, Fat 14g fat (8g saturated fat), Cholesterol 173mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.
HONEY BREAD PUDDING WITH RAISINS WITH VANILLA SAUCE
The secret to the sticky sweet, distinct taste and perfectly browned edges in this easy bread pudding is honey and butter drizzled over the top of custard soaked French bread.
Provided by Kathleen Phillips | GritsAndGouda.com
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Place pieces of bread in a large bowl and pour milk over bread. Give it a gentle stir and let stand 10 minutes.
- Whisk eggs in a medium size bowl; add sugar, raisins, 3 tablespoons butter, and vanilla and stir well. Pour egg mixture over soaked bread as you stir gently. You want the pieces of bread to hold their shape.
- Pour mixture into a buttered 13 x 9-inch baking dish or sprayed with cooking spray. Stir together honey and remaining melted butter; drizzle over bread pudding. Bake at 350° for 40 to 45 minutes or until edges are browned and mixture is bubbly. Serve warm or chilled with or without optional sauce.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
FIGGY PUDDING
Bring us some Figgy Pudding! Try Figgy Pudding around the holidays or any time of year, really. Our rendition of Figgy Pudding is the real deal, so try making whenever you're looking for tender spiced cake with raisins and figs. You won't be disappointed!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Combine flour, baking powder, sugar and spices. Beat eggs in large bowl with mixer 1 min. or until blended. Add milk, butter, dried fruits, bread crumbs, orange zest and 1/2 cup sour cream; mix well. Gradually add dry ingredients, mixing after each addition just until blended.
- Pour into greased 12-cup fluted tube pan. Place tube pan in roasting pan before placing in oven. Add enough hot water to depth 2 inches up side of tube pan. Spray sheet of foil with cooking spray; place, sprayed side down, over tube pan.
- Bake 2 hours or until toothpick inserted near center comes out clean. Transfer tube pan from roasting pan to wire rack; cool pudding 10 min. Meanwhile, gently stir brandy and remaining sour cream into COOL WHIP.
- Invert pudding onto cake plate; gently remove pan. Serve slices of warm pudding topped with COOL WHIP mixture.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 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.
FIGGY PUDDING
Here's an early holiday present: A festive dessert loaded with dried fruit and brandy that can easily be made up to a week in advance because its flavors just keep improving.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately.
- Meanwhile, grease a 1.6-liter covered pudding pan generously with butter.
- Whisk the eggs together with the milk and sugar in a medium bowl.
- Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl.
- Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top.
- Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes.
- For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic.
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- Moist-smoke the figs with applewood chips for 10 minutes at 195 degrees Fahrenheit, then remove them from the smoker, cut off their stems, and cut them into fourths. Set them aside.
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- Figgy Pudding Cobbler. This recipe is one the creator made similar to her peach cobbler recipe because she loved it a great deal. Therefore, in the place of the peaches, she added figs.
- Christmas Figgy Pudding. I love this recipe because she walks you through the entire history of figgy pudding before giving you a traditional figgy pudding recipe.
- What the Heck is Figgy Pudding? I’m with the title of this recipe. I wondered for years what the heck figgy pudding was. Now that I know, and I’m excited about it.
- The Chocolate Figgy Pudding. If you haven’t figured it out by now, this pudding is a moist fruit cake. It isn’t a pudding (or what most Americans would consider a pudding.)
- Warm Sticky Figgy Pudding. If the warm and sticky part didn’t grab your attention with a dessert, keep reading because you’re going to love this one. This figgy pudding recipe is pretty traditional, but it’s topped with a cream and brown sugar sauce.
- Crock Pot Figgy Pudding. If you’ve been around this blog long, you know anything I can make in a crockpot instantly makes it better in my book. Even figgy pudding can now be created in a crockpot.
- Christmas Pudding with Brandy Custard. Figgy pudding is also referred to as Christmas pudding. This is a traditional Irish recipe, and they also share how to make a brandy custard to accompany the pudding.
- The Bundt Figgy Pudding. This pudding simplifies things when baking it because though she uses a traditional recipe, it’s baked in a bundt cake form for simplicity’s sake.
- Genius Kitchen Figgy Pudding. Most recipes you find with pudding are almost the same, but they have a few slight differences. This recipe calls for breadcrumbs where other recipes do not.
- The Fruitier Figgy Pudding. This pudding uses extra fruits the other recipes did not. It does call for dried figs, but it also uses currants, dried cranberries, and dried apricots.
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