Executive Chef Alberto Morreale
The Fig Tree Cafe
Regional variations abound in recipes for bread pudding, with several areas of the country claiming a specialty. Executive Chef Morreale gives this one a California spin by incorporating dried figs into the base of egg yolks, heavy cream and brioche bread. The rich ingredients combine to create a decadent version of the classic dessert.
1 loaf brioche bread
10 egg yolks
2 1/2 oz. brown sugar
2 cups heavy whipping cream
1/2 cup spiced rum
1 tbsp. vanilla extract
1/2 cup dried mission figs, sliced
Gelato and caramel sauce, optional
1. Preheat oven to 350 F. Grease a 6x6 baking pan with butter. Cut brioche into 1/4-inch cubes.
2. In large bowl with electric mixer, whip egg yolks and brown sugar until light. Add cream, rum and vanilla; beat a few minutes longer. Fold brioche cubes into egg mixture until well coated.
3. Pour pudding into prepared baking pan; cover with foil. Bake in preheated oven 25 minutes. Remove foil and bake 5 minutes longer until top of pudding browns slightly.
4. Let cool. Serve topped with gelato and caramel, if desired.