Bread Pudding
- 4 cups dried figs, rinsed & cut in half
- 1 loaf of challa bread cut in 1 inch cubes
- 8 eggs whipped
- 4 cups heavy cream
- 1 cup milk
Caramel sauce
- 4 cups white sugar
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
Heat sugar with lemon juice, stirring constantly until golden brown in color.
Pull off heat; slowly add the cream being careful of the bubbling hot sugar. Set aside.
Layer cubed bread & figs in a large buttered casserole dish. Mix eggs, milk & cream and pour over bread and figs; let set for ½ hour. Pour caramel sauce over the top of the bread mixture. Cover with buttered parchment paper & foil. Bake at 325 degrees for approximately 40 minutes. Pudding should be fluffy like a soufflé.
