Name: Fig and Cranberry Bread Pudding
Yield: 6
Ingredients: 10 oz. crusty white bread -; 1/2 c. fig jam (conserve) -; 1/2 c. finely chopped dried cranberries -; 2 1/2 c. milk -; 2 c. light cream -; 1/2 c. superfine sugar -; 1 tsp. vanilla extract -; 6 eggs -

Ingredients for - Fig and Cranberry Bread Pudding

1. 10 oz. crusty white bread

2. 1/2 c. fig jam (conserve)

3. 1/2 c. finely chopped dried cranberries

4. 2 1/2 c. milk

5. 2 c. light cream

6. 1/2 c. superfine sugar

7. 1 tsp. vanilla extract

8. 6 eggs

How to cook deliciously - Fig and Cranberry Bread Pudding

1 . Stage

Grease 4 1/2-quart slow cooker bowl. Spread bread slices with jam. Layer bread, overlapping, in cooker bowl; sprinkle with cranberries.

2 . Stage

Combine milk, cream, sugar, and extract in medium saucepan; bring to a boil. Whisk eggs in medium bowl; gradually whisk in hot milk mixture. Pour custard over bread; stand 5 minutes.

3 . Stage

Cook, covered, on low, about 4 hours (do not lift the lid during the cooking process, see tip).

4 . Stage

Remove bowl from cooker. Stand pudding 5 minutes before serving. Serve pudding dusted with a little confectioner’s sugar.