Figgy pudding, 2010.

This dessert was inspired by this blog. Fig pudding just got more fun. 

Faux Fig Pudding Recipe


-cinnamon ice cream and figs served on a slice of french toast, drizzled with fig syrup


Equipment: see cinnamon ice cream recipe, here: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html , bowl for beating egg (large enough to dip a slice of bread), small saucepan for preparing fig syrup, pan for preparing french toast

Ingredients: 

• see: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html
• a slice of crusty bread per serving
• 2-3 eggs, lightly beaten
• 1 Tbsp. milk
• 2 Tbsp. butter
• 3-4 figs for making fig syrup
• 1 tsp. brown sugar
• 1 additional fig per 2 servings

 Directions:

• Follow directions for cinnamon ice cream, here: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html  This needs to be made at least a few hours in advance.
• Prepare fig syrup: slice figs in thin slices and place in saucepan with enough water to cover. Simmer until figs are "melting" and water is reduced by half. Drain off large fig pieces and add brown sugar, bring back to a simmer until thickened and syrupy.
• Prepare french toast: Heat skillet on medium and add your butter to it. Mix milk in with the slightly beaten egg. Dip bread slices completely and place directly on skillet. Flip over after a few minutes checking for browning, time depends on thickness and texture of bread.
• Serve: Place slice of french toast on dessert plate with a scoop of cinnamon ice cream atop, garnish with 1/2 fig and drizzle with the fig syrup.

XO, Debbie