Steamed Fig Soufflé Pudding

Preparation info
  • 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 slices of white bread, crusts removed
  • 1 cup milk
  • ½

Method

  1. Tear the bread into pieces and drop the pieces into a small saucepan. Add the milk and simmer until mushy. Remove from the heat and add the butter. Cool.

  2. Beat the egg yolks until very pale and thick. Gradually beat in the sugar. Fold bread mixture into eggs. Stir in the nuts, figs and vanilla. Fold in the stiffly beaten egg whites.

  3. Pour