Title: Cinnamon-Fig Bread Pudding
Categories: Dessert Pudding
Yield: 9 Servings

1 1/2	c	CREAM, HEAVY
2		CINNAMON STICKS
4		EGGS
3	tb	WINE, RUN, DARK
1/2	c	SUGAR
6	c	BREAD, DAY-OLD DICED USE BRIOCHE, FRENCH, OR SOURDOUGH
1 1/2	c	FIGS, DRIED CHOPPED
3/4	c	NUTS, PECANS CHOPPED

Place the cream and cinnamon sticks in a small saucepan and slowly simmer over medium-low heat for 5 minutes. Cool over an ice-bath and remove the cinnamon sticks.

Place the eggs, run, sugar, and cream in a large bowl and whisk together until smooth. Add the bread, figs, and nuts. Toss together and let sit for 20 minutes or until most of the liquid is absorbed into the bread.

Fill a small loaf pan [approximately 3" x 8"] with the bread mixture, pressing down so it is tightly packed. Bake at 375^F for 1 hour or until golden-brown and crispy on top.

Cut into slices and serve hot.

from GOURMET COOKING FOR DUMMIES by CHARLIE TROTTER] typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 09-02-98 (20:38) The Once And Future Legend (1) Cooking

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