Apple and Fig Bread Pudding
Makes 6 - eight ounce ramekins
Ingredients:
4 ounces butter
10 ounces brown sugar
3 apples, skins removed, 1/2-inch dice
3/4 cup diced dried figs
3 ounces brandy
10 ounces stale bread, crusts removed, 1 inch dice
10 ounces cream
4 ounces crème fraiche
4 eggs
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon salt
Preparation:
Preheat oven to 350 degrees F.
In a sauté pan combine butter and brown sugar. Cook over high heat stirring
constantly, until combined. Add apples and dried figs and cook for 1 minute.
Add brandy and cook for another minute. Set aside.
Place bread in a large bowl. Add cream and mix well. Let sit for 5 minutes.
Whisk together crème fraiche, eggs and spices. Combine apple mixture and
bread mixture. Fold in egg mixture. Let rest for 5 minutes.
Spray ramekins with non-stick spray. Scoop mixture into ramekins. Bake for
40 minutes or until set. Chill for at least 1 hour before removing from
dish.
Drizzle with caramel sauce.
