Ingredients
- 2 small dinner rolls
- 1 croissant
- 1 cream cheese Danish
- 1/3 cup sliced California Dried Figs (thick slices)
- 1 large egg yolk
- ¼ cup sugar
- 6 tablespoons heavy cream
- ½ vanilla bean, cut lengthwise
- ½ tablespoon brandy
- 2 teaspoons rum
- 1 teaspoon softened butter
Brandy Sauce
- 1/3 cup heavy cream
- 1/3 cup granulated sugar
- ½ tablespoon brandy
- whipped cream; for garnish
Directions
Cut rolls, croissant and Danish into 2 inch cubes; turn into large bowl and add sliced figs. Combine egg yolk and sugar in small bowl; whisk together and set aside.
Measure cream into a nonreactive saucepan; add vanilla bean. Heat to simmer, but do not let temperature rise above 180°F. Slowly pour hot cream into egg yolk mixture, while whisking vigorously. Discard vanilla bean; stir in brandy and rum. Pour mixture over bread and figs; mix together to combine well. Cover and chill for 2 hours.
Preheat oven to 350°F. Divide and spoon mixture into 8 buttered individual baking dishes or ramekins. Bake for 15 minutes or until golden brown on top.
Brandy Sauce
Combine cream and sugar in saucepan; stir constantly over low heat until thick enough to coat back of spoon. Remove from heat and add brandy, as desired.
To serve
Spoon Brandy Sauce over reheated puddings and finish with dollop of whipped cream.