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  Figgy Pudding



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1 small loaf brioche or challah, cut into 1 inch pieces (about 8 cups)
4 cups fresh figs, stemmed and quartered
1/4 cup brown sugar
4 eggs, beaten well
3 cups milk
1 teaspoon vanilla extract
1/2 cup dried figs or dates, chopped
butter to prepare casserole
1-2 teaspoons of raw sugar to sprinkle on top

Sprinkle figs with brown sugar and allow to sit, covered, at room temperature for 1-2 hours or
overnight, until figs release liquid and sugar is dissolved. Preheat oven to 350 degrees and prepare
casserole and water bath.
Mix eggs with milk and vanilla, pour over bread and stir until combined. Add fresh figs with
liquid and dried fruit, stirring lightly until thoroughly mixed.
Pour into prepared casserole, sprinkle with raw sugar and bake uncovered in a water bath for
approximately one hour, until the center is set. Serve warm or cold. Tastes great with just a
little ice cream on top. Cover and refrigerate leftovers.

Copyright © 2008 Stefanie Samara Hamblen