Author Notes
A wonderful dessert in the dead of winter - comforting, yet just decadent enough. ;o) —AntoniaJames
Ingredients
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12 ounces / 6 - 8 loosely packed cups of slightly stale bread in large cubes
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3/4 cup loosely packed chopped black mission figs (113 grams / 4 ounces)
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1/3 cup / 44 grams dried sour cherries
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1/2 cup / 120 ml brandy
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3 ounces / 86 grams dark chocolate, chopped
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4 eggs
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2 teaspoons vanilla
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2 1/2 cups / 618 grams / 591 ml whole milk
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Pinch of salt
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96 grams / 1/2 cup dark brown sugar
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1/2 teaspoon nutmeg
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1/4 teaspoon cinnamon
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1/8 teaspoon cloves
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4 tablespoons / 2 ounces / 56 grams unsalted butter
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**
For sprinkling on top **
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8 grams / 2 teaspoons white sugar
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1/4 teaspoon cinnamon
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1/3 cup coarsely chopped pecans
Directions
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Soak the figs and cherries in the brandy for at least 20 minutes. Use one tablespoon of butter to generously grease a large baking dish (at least 10 cup capacity). Chill the rest of the butter.
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Mix the sugar and spices for the topping; set aside. Beat the eggs with the vanilla. Add the milk, brown sugar and a pinch of salt. Drain the figs and cherries and add the soaking liquid. Whisk to thoroughly blend.
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Toss the bread with the soaked fruit, the chocolate, and the cinnamon, nutmeg and cloves. Put it in the prepared baking dish. Pour the custard over it. Press down on the bread cubes to make sure they soak up the custard. Let sit for at least 20 minutes. Meanwhile, heat the oven to 350 degrees Fahrenheit.
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Just before baking, sprinkle on the pecans and then sprinkle on the spice mixture. Cut the butter into 1/2 cubes and distribute on top of the pudding.
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Bake for 45 - 55 minutes; a longer time will be needed for a deeper baking dish.
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I hope you like this. Cheers, AntoniaJames
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