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Marsala bread and butter pudding with fig and ricotta
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Invent a showstopper dish that will have everyone craving more!
Ingredients:
  • 2 small baguettes (ficelle), cut into 1cm-thick slices
  • 300g dried figs, stems trimmed, finely chopped
  • 180ml (3/4 cup) marsala, sherry or port
  • 500ml (2 cups) milk
  • 300ml pouring cream
  • 1 vanilla bean, split, seeds scraped
  • 220g (1 cup) caster sugar
  • 6 egg yolks
  • 6 eggs
  • 100g milk chocolate, (see note) chopped
  • 300g fresh ricotta (see note)
  • 1/2 orange, zested
  • 8 amaretti biscuits, (see note) crumbled
  • 255g (3/4 cup) orange marmalade, warmed
  • Icing sugar, to serve
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 180C. Grease a roasting pan measuring 6cm x 26cm x 37cm. Arrange slices of baguette in rows, slightly overlapping, in the pan.
  • In a small saucepan, combine figs and marsala. Simmer over medium heat for 5 minutes or until the liquid is nearly absorbed.
  • To prepare custard, gently heat milk, cream, and vanilla bean with seeds in a saucepan until almost boiling. In a separate large bowl, whisk together sugar, egg yolks, and eggs until smooth. Slowly whisk the hot milk mixture into the egg mixture. Remove and discard the vanilla bean before continuing.
  • Layer figs and chocolate evenly between slices of bread, then sprinkle chunks of ricotta throughout. Sprinkle with zest and crushed amaretti cookies, then drizzle custard over the top to soak. Allow to sit for 10 minutes for the bread to soak up the custard.
  • Set up a water bath by placing the pudding pan in a larger roasting pan filled with enough boiling water to reach one-third up the side of the pudding pan. Bake until the custard just sets, about 1 hour.
  • Coat pudding with tangy marmalade and sprinkle with a touch of icing sugar. Enjoy with creamy vanilla ice-cream.

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