Bread and fig pudding

 
                           Bread And Fig Pudding
 
 Recipe By     : Wendy Campbell wcampbel@vma.cc.nd.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Desserts                         Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         figs
   75      g             sugar
                         bread with crusts removed
  225      ml            milk
    4                    eggs (lightly beaten)
 
 1.  Dice figs into small pieces and set aside.
 
 2.  Make a custard by heating the milk and pouring it onto the eggs and
 sugar. Cook until mixture is just thick enough to coat the spoon.
 
 3.  Dip crustless slices of bread for a second in milk; put a layer into a
 pudding dish (casserole), cover with the figs and pour over enough custard
 to cover. Repeat until dish is full; making sure there is enough for the
 bread to be totally soaked.
 
 4.  Cover dish and bake until custard is set (I suggest 180 øC for about an
 hour but keep checking).
 
 5.  Serve warm with hard sauce.
 
 Difficulty    : easy.
 Precision     : measure ingredients.
 
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