Figgy Bread Pudding

This recipe has little to recommend it, except complete and total deliciousness. Sometimes you have to live a little, you know?

It’s important to remember that while food is vital as fuel for our bodies, it is also vital to fueling our emotional and social lives. I’ve been making this since 2006, according to the handwritten note in the cookbook. While I am plant-based and microbiome-focused most of the time, I also ascribe to Oscar Wilde’s philosophy. He said, “All things in moderation, including moderation.”

Figgy Bread Pudding – From Georgeanne Brennan’s “The Food and Flavors of Haute Provence”

2 ½  TBSLP butter

4 croissants, torn into large pieces

1 egg, beaten

2 TBLSP sugar

2/3 cup whole milk

8 large, soft ripe figs, any kind

½ cup water

1 tsp fresh thyme leaves (or ½ tsp dried)

1 oz soft goat cheese

1 tsp freshly squeezed lemon juice

finely grated lemon zest from ½ lemon

Preheat the oven to 375 degrees F.

Grease a 8-9 inch round cake pan or a square brownie pan with 1 tablespoon of the butter.

Tear the croissants into large pieces and nestle them into the pan.

Whisk together the egg, sugar and milk and pour it over the croissants. Set aside.

Chop two of the figs and put them in a small saucepan with the water and thyme. Boil for about 5 minutes, until reduced by a third and just a little thickened. Pour this syrup over the bread and custard mixture.

Quarter the remaining figs and scatter them across the pudding. Press down on the whole thing with the back of a wooden spoon. Dot with the remaining 1 ½ TBLSP butter and bake for 20 minutes.