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Fresh Fig Pudding
Ingredients
- Figs are one of California's oldest crops, and the area abounds with fig trees of many different varieties. You can use all one type, such as Mission or possibly Adriatic, or possibly a combination.
- 3 1/2 Tbsp. butter
- 4 c. lowfat milk
- 1 tsp vanilla
- 3 x Large eggs, lightly beaten
- 1 1/2 c. brown sugar
- 1/2 tsp salt
- 10 x to 12 slices day-old country-style bread
- 1 pt fresh figs, stemmed and cut in half lengthwise
Directions
- Preheat the oven to 375 degrees. Use 1/2 Tbsp. of the butter to grease a standard loaf pan or possibly other 2-qt baking dish.
- Pour the lowfat milk into a large bowl. Add in the vanilla, Large eggs, all but 6 Tbsp. of the sugar and the salt. Mix well. Add in the bread and let stand till it is thoroughly softened, about 10 to 20 min, depending upon the dryness of the bread.
- Arrange a layer of bread in the bottom of the prepared pan. Cover it with a layer of figs and then drizzle with some of the egg-lowfat milk mix. Repeat twice,
- pushing the layers down as you go and ending with a layer of figs, putting them cut-side down. Add in the remaining egg-lowfat milk mix. Sprinkle with the reserved 6 Tbsp. sugar.
- Cut the remaining 3 Tbsp. butter into small pcs and scatter them over the top.
- Bake for about 45 min, till the pudding puffs and turns golden brown, and a knife inserted into the center comes out clean. Remove from the oven and let stand for about 10 min before serving.
- Serves 6 to 8.
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