Fig breadpudding supreme
The Brits like puddings so much that they call any dessert "pudding." And they call a bread pudding crowned with drifts of meringue "Queen of Puddings."
Start this exceptional pudding with cubes from a rich sweet bread, such as brioche, Hawaiian sweet bread or other ethnic sweet bread.
Chunks of sweet dried California figs, walnuts, milk and maple syrup make the whole combination an extra-special meal ender.
8 cups (½-inch) cubes sweet bread (about 6 to 8 slices, depending on bread)1 package (9 ounces) dried figs, stems removed3 eggs, separated1/3 cup maple syrup3 cups milk or half and half½ cup coarsely chopped walnuts½ teaspoon cream of tartar1/3 cup sugarPreheat oven to 325 degrees. Place large baking pan on center rack of oven and add enough water to make 2-inch depth so the water can heat while you prepare the pudding mixture.Measure the bread cubes into a large mixing bowl and set aside. In food processor, process figs, egg yolks and maple syrup until figs are finely chopped. Add milk and process just to blend. Pour fig mixture over bread cubes. Add walnuts and toss gently to coat cubes. Let stand 2 to 3 minutes.Generously butter bottoms and sides of 6 (6- to 8-ounce) individual baking dishes. Stir bread/fig mixture one more time to mix. Divide bread/fig mixture among baking dishes.Carefully open oven and place baking dishes in the hot water bath. Bake until knife or wooden pick inserted off-center in one pudding comes out clean, about 45 minutes. Carefully remove the large pan from oven. Reduce oven temperature to 300 degrees.Meanwhile, in a large mixing bowl at high speed, beat egg whites and cream of tartar just until foamy. Gradually add the Z\c cup sugar, beating constantly until stiff peaks form. Divide meringue among the six puddings and swirl not quite to the edges. Carefully return pan with water and baking dishes to oven until meringues are golden brown, about 15 minutes.Let cool 15 minutes before serving. Serve warm or chilled.Makes 6 to 8 servings.
