Name: Bread Pudding with Apple, Raisins And Figs
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 9 White sandwich bread slices; 1 1/2 c Whipping cream; ; or nonfat); 1 ts Vanilla; 1 Apple; peeled, cored,; 1/2 c Sugar; 1 1/2 c Milk; (do not use lowfat; 2/3 c Raisins; 3 lg Eggs; 2 ts Lemon Peel grated; ; chopped; 1/3 c Chopped dried figs; 5 tb Butter; room temperature; 1 Egg yolk; 1/4 c Marsala or brandy; 2 tb Lemon juice

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INGREDIENTS

9 White sandwich bread slices
1 1/2 c Whipping cream
; or nonfat)
1 ts Vanilla
1 Apple; peeled, cored,
1/2 c Sugar
1 1/2 c Milk; (do not use lowfat
2/3 c Raisins
3 lg Eggs
2 ts Lemon Peel ; grated
; chopped
1/3 c Chopped dried figs
5 tb Butter; room temperature
1 Egg yolk
1/4 c Marsala or brandy
2 tb Lemon juice

Servings

INSTRUCTIONS

Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes. Preheat oven to 350F. Generously butter 8-cup souffle dish. Spread 1 side of each bread slice generously with butter. Cut bread into 1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk in large bowl. Whisk in cream and next 4 ingredients. Stir in apple, raisins and figs with Marsala. Pour over bread and stir to combine. Let stand 5 minutes. Set souffle dish in large baking pan. Add enough hot water to large pan to come 1 inch up sides of souffle dish. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours. Serve warm. Serves 6. Bon Appetit March 1990

NOTES

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Bread Pudding with Apple, Raisins And Figs

9  White sandwich bread slices 
1 1/2 c Whipping cream 
  ; or nonfat) 
1 ts Vanilla 
1  Apple; peeled, cored, 
1/2 c Sugar 
1 1/2 c Milk; (do not use lowfat 
2/3 c Raisins 
3 lg Eggs 
2 ts Lemon Peel grated
  ; chopped 
1/3 c Chopped dried figs 
5 tb Butter; room temperature 
1  Egg yolk 
1/4 c Marsala or brandy 
2 tb Lemon juice

Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.    Preheat oven to 350F. Generously butter 8-cup souffle dish. Spread 1  side of each bread slice generously with butter. Cut bread into  1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk  in large bowl. Whisk in cream and next 4 ingredients. Stir in apple,  raisins and figs with Marsala. Pour over bread and stir to combine.  Let stand 5 minutes. Set souffle dish in large baking pan. Add enough  hot water to large pan to come 1 inch up sides of souffle dish. Bake  until custard is set and top is golden and puffed slightly in center,  approximately 1 3/4 hours. Serve warm.    Serves 6.    Bon Appetit March 1990

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Nutrition

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Serving Size: 1 Serving (1447g)
Recipe Makes: 1 servings

Calories: 3290
Calories from Fat: 1021 (31%)

Amt Per Serving		% DV

	Total Fat 113.4g	151 %
	Saturated Fat 45.7g	229 %
	Monounsaturated Fat 40.3g
	Polyunsanturated Fat 12.3g
Cholesterol 3505.6mg		1079 %
Sodium 1118.1mg		39 %
Potassium 2847.7mg		75 %
Total Carbohydrate 491g		144 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 481.7g
Protein 106g		151 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3290

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