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Creamy Bread Pudding With Brandied Figs

desserts, puddings & custards

1/2 pound day-old italian bread; crusts trimmed
--loaf cut into 1/2-inch cubes
--4 cups
2 large eggs
1 large egg white
1 cup skim milk
3/4 cups nonfat sweetened condensed milk
1/4 cup sugar; plus 1 tablespoon
2 teaspoons pure vanilla extract
1 1/2 cup brandy
1/3 cup sliced dried mission figs

1. Preheat oven to 325F. Spread bread cubes in a 1- to 1 1/2-quart shallow baking dish.

2. In a medium bowl, whisk whole eggs and egg white until frothy; set aside. In a saucepan, combine skim milk, sweetened condensed milk and 1 tablespoon sugar. Stir over medium heat until quite hot but not boiling. Remove from the heat and stir in vanilla. Gradually whisk the hot milk into the eggs. Pour the mixture onto the bread cubes, pressing down with a spoon to make sure the cubes are fully soaked.

3. Set the baking dish in a roasting pan. Add enough boiling water to come halfway up the outside of the smaller dish. Place in the oven and bake until the top is lightly golden and the custard is set in the center, 40 to 50 minutes.

4. Meanwhile, combine brandy, 1/4 cup sugar, figs and 1/3 cup water in a saucepan. Bring to a simmer over low heat. Cover and simmer gently for 10 minutes. Uncover and simmer until reduced to 1 cup, about 20 minutes. Serve the brandied figs warm over the bread pudding.

Makes 6 servings.

355 calories per serving: 10 grams protein, 2 grams fat (0.6 gram saturated fat), 61 grams carbohydrate; 245 mg sodium; 77 mg cholesterol; 2 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 6 servings

Preparation Time: 0:00

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