Fig Bread Pudding with White Chocolate and Pistachios

 
 

Pastry & Bakery 


This variation on classic bread pudding flawlessly pairs the rich flavor of fig with white chocolate and pistachios to create a dessert that’s perfect for your fall menu. Use Itaberco’s Pronto Panna Cotta and Fig Compound as the base of this stunning dessert. 

Additional information

Difficulty

Easy

Category

Pastry & Bakery

Yield

One 9 x 13” Pan

Description

1Scale or Measuring Cups/Spoons
1Plastic Spatula
1Oven
19"x13" Pan
1Whisk
1Large Mixing Bowl
1Half Sheet Pan
GramsOuncesVolume
Large Croissants6
Itaberco Pronto Panna Cotta (PS-401)300g10.5oz1 1/2 cups
Heavy Cream946g2lbs, 1,25oz1 quart
Milk, Whole227g8oz1 xup
Itaberco Fig Compound (CP-560)75g2.5ox1/4 cup
Pistachio Pieces100g3.5g1/2 cup
White Chocolate Pieces175oz6oz1 cup
Fresh Fig400g14oz5-7 figs

1

Preheat the oven to 325 °F.

2

Line the bottom and sides of your baking pan with pan spray and parchment paper.

3

Chop the croissants into large cubes or tear them into large pieces.

4

Place the croissant pieces on a half sheet pan and toast them in the oven for about 10 minutes, or until golden brown. Set aside.

5

Remove stems from the figs and slice each fig into 6 wedges. Set aside.

6

Measure the Itaberco Pronto Panna Cotta (PS-401), heavy cream, whole milk, and Itaberco Fig Compound (CP-560), into a large mixing bowl and whisk together well.

7

Use the plastic spatula to fold the toasted croissants pieces into the batter. Allow the mixture to set for about 10 minutes, until bread is lightly soaked and the custard slightly sets.

8

Weigh out your pistachio pieces and white chocolate pieces. Fold your pistachios and white chocolate into your croissant mixture.

9

Spread the mixture evenly into a 9”x 13” baking pan.

10

Arrange the fig wedges evenly over the surface of the bread pudding mixture and gently press them into the mixture at varied heights, leaving some partially exposed at the top.

11

Bake for about 1 hour, or until the top is golden brown and bread pudding is set, but still soft
to the touch.

12

Allow to cool, and then store under refrigeration overnight. Remove the well-chilled bread pudding from the pan and remove the parchment paper. Cut the sheet of bread pudding into 12 squares. Store under refrigeration until ready to serve. Gently warm before serving.

buon appetito!