Whiskey Bread Pudding

Recipe Ingredients

1 1/2 cups	355ml	Coconut milk
2 1/2 cups	592ml	Half-and-half
4		Eggs
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Honey
2 tablespoons	30ml	Vanilla extract
1/8 teaspoon	0.6ml	Ground cinnamon
1/8 teaspoon	0.6ml	Grated nutmeg
8 cups	1584g / 55oz	Cubed dry brioche - (egg bread)
1 lb	454g / 16oz	Dried figs
2 lbs	908g / 32oz	Apricots
1/2 cup	118ml	Whiskey
2 tablespoons	30ml	Dark corn syrup
1		Cinnamon stick
1/2		Vanilla bean - split

Recipe Instructions

In large bowl, combine coconut milk, half-and-half, eggs, sugar, honey, vanilla extract, cinnamon and nutmeg. Gently fold in cubed brioche. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350F. Turn mixture into lightly greased 13 x 9 x 2-inch baking dish. Bake until knife inserted near center comes out clean, about 1 hour.

While pudding is baking, slice figs, pit and slice apricots. In heavy 2-quart saucepan, combine figs, apricots, whiskey, corn syrup, cinnamon stick and vanilla bean.

Bring to boil over high heat. Cover, reduce heat to low, simmer until figs are tender, about 30 minutes. Remove, discard cinnamon stick and vanilla bean. To serve, spoon warm compote over bread pudding.

Source:
Baker's Book Of Chocolate Riches

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