Bring Us Some Figgy Pudding!

by Sarah on August 27, 2011 · 12 comments

I’m so sorry, y’all. I’ve been holding out on you. I must have mentioned this deliciousness at LEAST twice (or just once, but either way…) and have yet to share the recipe.Well, never fear, Figgy (Bread) Pudding is here!So, after my purchasing the bargain meal deal of the week at work, which resulted in the rotisseries chicken, family-sized salad, and huge baguette coming home with me, I was worried about what to do with the bread. I’m not really a “bread” person* and part of my resistance to even buying the whole deal in the first place was I didn’t want to waste a lot of bread. {As you know, my issues with wasting food run deep…and sometimes result in tummyaches.}

*Except for lately. But we’re disregarding that for the moment.As I was mulling over this predicament last week, I was given inspiration (of course) from Brandi, who was blogging about fresh figs and what to do with them…and Jenna, who posted a bread pudding recipe. Well, I didn’t have fresh figs [those I only eat at work], but I DID have dried ones.

…and then found even MORE lurking in the pantry.

There were about 9-10 figs in all, measuring in at a little over a cup.

I chopped ’em up, and then took some of the REALLY dried out ones…

…and put them directly into a pot of almond milk mixed with cinnamon, ginger, and maple extract.I also had an apple that I thought would make a tasty addition (and add some more moisture to the mix).While I brought the milk up to a bubble (not into boil, boil territory)……I mixed the remaining dried figs, apples, and bread together in a large bowl.Then (really only because I was out of eggs) I decided we must make this vegan!^ Thus, a flax egg was born.* [2 Tbsp. flax to 4 Tbsp. water = technically TWO flax eggs]

*Which came first: the flax or the egg?

^Yes, I googled “Is French bread vegan?”
After pouring the egg into the mix and stirring it all together……the bubbling brew of almond milk and now-rehydrated figs was added to the blend.But not before steaming up the lens a little bit, first. [It’s gettin’ hot in here, isn’t it Nelly? But please. Keep on your clothes.]Once everything is all mixed up and goopy……smush the whole mess into a casserole dish.Since I was photographing this excessively, you might want to add some moments of ‘bread soaking’ to the recipe…but I don’t really think it makes a difference.This whole, beautiful bread pudding goes into a 350 degree oven for about 30 minutes or so.Topped with chopped pecans if you wish!Remove from the oven when golden brown!

And try not to eat it directly from the dish.It’s SO much more polite to serve it on a plate.

Of course, if you are single, like me, you get to eat 3/4 of it straight from the fridge in a Tup-faux-ware container.

[Hence the slight tummyache I referred to earlier. But oh well. Fig happens.]

Vegan Figgy (Bread) Pudding

5 oz. [1/2] day-old French baguette, cubed (about 4 cups cubed)

1 cup dried Calmyra figs (about 9-10 figs), chopped

1 cup diced sweet apple

2 cups almond milk

1/4 tsp. cinnamon

1/8 tsp. ground ginger

1/2 tsp. maple extract (may substitute vanilla extract, or 1 1/2 tsp. maple syrup)

2 Tbsp. ground flax

1/4 cup water

1/4 cup chopped pecans (about 10 pecan halves)

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine bread cubes, half of the figs, and diced apple.

3. In a medium saucepan, stir together the almond milk, remaining figs, maple extract, cinnamon and ginger. Put pan over medium heat and bring to a bubble.

4. While milk is heating, whisk together ground flax and water in a small bowl. Allow to sit for a minute or two, until thick and goopy.

5. Stir flax egg into bread mixture.

6. Once milk is bubbling, pour over bread mixture. Stir everything well to coat.

7. Put bread pudding into a casserole dish that has been sprayed with cooking spray.

8. Sprinkle pecans on top, and bake for about 30 minutes, until the top is golden brown.

9. Allow bread pudding to rest for a bout 5-10 minutes before cutting…or it might fall apart a bit. [Not that that really matters. :)]

PS. You can eat 1/4 of this recipe for less than 25o calories. What now?


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