Brioche Fig Bread Pudding

For Christmas this year we decided that we just needed to be by ourselves and spend some time in reflection and prayer. So I cooked...a lot. Cooking for me is relaxing, enjoyable and comforting. Lots of times when I've cooked for people, they say things like "Don't trouble yourself" or "You don't need to spend all day cooking for us" or "We can just have sandwiches". But what most people don't realize is that I LOVE to cook, to try new recipes and to be in the kitchen. It's where I spent a good deal of time with my grandma and my mom...just watching them cook and bake, helping where I could and just enjoying that time with them. So being in the kitchen all day on Christmas seemed like the perfect way to have some relaxation and reflection time. 

This is a recipe I came up with to satisfy the need for some Christmasy dessert. Lots of cinnamon, cloves and vanilla made a little more old fashioned with the addition of figs and almonds. And I don't normally brag on my food, but this was FAN.TAS.TIC! The only thing that could have made it better was some hand whipped cream melting on top. So if you are in the mood for a super easy and filling dessert, perfect for winter time even in Africa, give it a try and let me know what you think!

And sorry...no pictures. But let me tell you it was gorgeous!

Brioche Fig Bread Pudding

3 cups of brioche bread cut into 1" cubes and laid out overnight to dry out

2 cups of milk

1 cup of sugar

5 eggs

1 1/2 tsp vanilla

1/4 tsp almond extract 

1 tsp of cinnamon

1/2 tsp of cloves

pinch of nutmeg

Fig jam/compote

Combine milk, sugar and eggs and whisk until eggs are incorporated. Add vanilla, almond extract, cinnamon, cloves and nutmeg. Stir to combine. 

Put half of the bread cubes into a 8" oval dish. Drop spoonfuls of fig jam onto the bottom layer about every 1 1/2" inches or so. Add the rest of the bread cubes. Pour milk mixture over the bread and press the bread into the milk to ensure that every piece is wet. Let stand in the fridge for at least 30 minutes (this is a great time to finish up dinner!).

Bake at 350F for 30-40 minutes or until the dish is set (i.e. not runny or too giggly). Let cool for a few minutes and then serve! 

I put mine in while we were eating dinner and it was done by the time we were done. It was gorgeous and poofy. As it cools it settles in a bit, so don't be surprised to see that it's not quite as poofy when you are ready to eat.

Enjoy!!

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It's beginning to feel a lot like Christmas

Cold season has arrived just in time for Christmas and I am savoring every minute of it! Here's just a small idea of what this time of year looks like for us...

1. Long pants and socks..only inside the house of course because socks outside would be ridiculous and wind up black...unless they were black to begin with...but we aren't so far gone as to wear black socks with tennis shoes!

2. Seeing Africans walking around in down coats, scarves and stocking hats. Hil.ar.ious.

3. Reintroducing scarves to my wardrobe!!!

4. Being able to drink hot coffee in the morning and hot tea at night.

5. Actually being able to snuggle with B at night without one of us saying "Stop touching me. You're making me sweat!"

6. Speaking of sleeping, sleeping with blankets and sheets again. Enter my down comforter which my father told me was crazy to bring but which I brought for sentimental reasons and...well lets face it for beautifying the bedroom...now I'm so glad that I brought it because I can use it again!

7. Taking a hot shower on purpose and staying in longer to stay warm

8. Not having to wash clothes quite so often because they aren't soaked in sweat by the end of the day!

9. Our dog, Ani, wanting to snuggle!

Now lots of people will ask me "What's the temperature for cold season?". I have no idea. My reasoning is simple....why do I want to know the temperature? When it's hot and humid, does it matter that it's 100 or 110 degrees? When it's cold to me, does it matter that it might actually only be in the 80's? I think I'm better off not knowing and just appreciating the weather as it is. But that's just my humble opinion. I will say that all my Midwest blood that makes me be able to take freezing cold weather and snow has pretty much evaporated in the heat here so anything cooler than 85 might as well be 45. 

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