Fig bread and butter pudding
50 g, (semi-dried), chopped
⅓ cup(s), (80ml)
Vanilla bean extract
1½ cup(s), (375ml)
206 g, (8x35g), crusts removed, halved diagonally
⅓ cup(s), (115g), (orange)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity shallow ovenproof dish with oil. Place f igs, sultanas and orange juice in a small saucepan over low heat and simmer for 1 minute. Set aside for 20 minutes.
- Meanwhile, whisk sugar, eggs, egg whites, vanilla and milk in a medium bowl. Spread bread with marmalade. Arrange half the bread slices, slightly overlapping, in prepared dish. Sprinkle with half the fig mixture. Repeat layering with remaining bread. Pour over egg mixture and sprinkle with remaining fig mixture. Set aside for 10 minutes.
- Bake for 45–50 minutes or until pudding is golden and set. Serve warm or at room temperature.