Apple Fig Bread Pudding with Maple Walnut Sauce
Maria considers her bread pudding — which she makes to use up stale bread — "somewhat of a Portuguese dish given that it's been born out of the judicious use of food." The recipe also calls for dried figs, a plentiful fruit in Portugal. "The maple syrup," says Maria, "gives it that extra bit of sweetness and decadence," and honours Canada, the country where she's lived most of her life.
Servings: 6
Ingredients:
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16 slices day-old bread
1/2 cup (125 mL) dried figs, chopped
3 cups (750 mL) milk
1/2 cup (125 mL) raw sugar such as demerara sugar
1/2 cup (125 mL) whipping cream
4 eggs
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) each nutmeg and salt
4 cooking apples, such as Empire or Jonagold
1/4 cup (50 mL) port wine
maple walnut Sauce:
1 cup (250 mL) walnuts
1/2 cup (125 mL) maple syrup
1/4 cup (50 mL) raw sugar such as demerara sugar
1 cup (250 mL) whipping cream
Preparation:
Trim crusts off bread; cut into 1-inch (2.5 cm) cubes. Arrange in greased 12-inch (2.5 L) oval glass baking dish; sprinkle with figs.
In large bowl, whisk together milk, sugar, cream, eggs, cinnamon, nutmeg and salt ; pour over bread mixture and let stand for 15 minutes.
Meanwhile, peel, core and slice apples; arrangely evenly over bread mixture. Drizzle with port.
Bake in centre of 375°F (190°C) oven until puffed, golden and knife inserted in centre comes out clean, 45 to 60 minutes. Let stand for 10 minutes.
Maple Walnut Sauce: Meanwhile, in small saucepan, heat walnuts, maple syrup and sugar over medium heat until sugar is dissolved, about 3 minutes. Add cream; cook over medium-high heat, stirring constantly, until thickened enough to coat back of spoon, about 5 minutes. Serve with pudding.
Additional Information
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Tip: Unpurified and unprocessed, raw sugar is similar in colour and flavour to brown sugar.
Tags:
Desserts; Spanish-Portuguese; Fruits; Cheese/Other Dairy; Eggs; Nuts; Sugar/Sweets; Bake; Boil/Simmer;
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