Chocolate and fig bread and butter pudding
White sourdough bread
200 g, thickly sliced
½ cup(s), (100g), semi-dried
75 g, finely chopped
2½ cup(s), (625ml)
¼ cup(s), (55g)
Vanilla bean extract
1 x 3 second spray(s)
- Preheat oven to 160ºC or 140ºC fan-forced. Lightly spray a 112L (6-cup) capacity shallow ovenproof dish with oil. Layer bread, figs and chocolate, overlapping bread slightly, in prepared dish.
- Place milk in a small saucepan over medium heat and bring to the boil. Remove from heat. Whisk eggs, sugar and vanilla extract in a medium bowl. Gradually whisk in hot milk, then pour mixture over bread. Allow to stand for 15 minutes.
- Place dish inside a larger baking dish. Add enough boiling water to larger dish to come halfway up sides of smaller dish. Bake for 40–45 minutes or until pudding sets. Remove pudding from dish and stand for 5 minutes before serving.