FIG BREAD PUDDING WITH WHITE PEPPER ICE CREAM
MAKES AN 8 X 8-INCH BREAD PUDDING
“Sweet or spicy?” asked Cibo Matto, a Japanese musical group known for their offbeat food-related lyrics back in the nineties. If you grew up wondering about white pepper ice cream, the answer is “both”; the peppercorns insert a note of heat to a sweet ice cream custard base.
Black peppercorns are picked when almost ripe and dried in the sun, which turns the husks black; white peppercorns fully ripen on the vine and then their husks are removed, with just the inner white seed remaining. In savory cuisine, white pepper makes its way into light-colored dishes such as mashed potatoes and cream sauces to maintain a consistent color; white pepper ice cream is a spicy-sweet extension of the concept that works brilliantly here atop this figgy twist on classic bread pudding.
WHITE PEPPER ICE CREAM
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar, divided
30 crushed white peppercorns
10 whole white peppercorns
5 yolks
¼ teaspoon salt
FIG JAM
½ pound figs, stemmed and cut into sections
⅓ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
¼ cup water
2 tablespoons boiling water, plus extra
BREAD PUDDING CUSTARD
One half loaf of challah bread or brioche, about 6–7 cups, sliced into 1 x 1-inch pieces
2 large eggs
2 yolks
1½ teaspoon pure vanilla extract
¾ cup light brown sugar
2 cups whole milk
1 cup heavy cream
4 tablespoons unsalted butter, melted
Confectioners’ sugar, for dusting
FOR THE WHITE PEPPER ICE CREAM
IN a medium-sized, heavy-bottomed saucepan, whisk the milk, cream, ½ cup of sugar, and crushed and whole peppercorns together. Over medium-high heat, bring the mixture to a steady simmer. Turn off the heat, cover, and let sit for 15 minutes to steep. Once steeped, in a medium-sized bowl, whisk the yolks, ¼ cup sugar, and salt until frothy and combined. Bring the milk mixture back to a simmer and temper the yolk mixture by adding a little of the warm milk/cream to the yolks and whisking. Continue adding the milk to the yolks, a little at a time, until the temperature of the yolks has risen. Then, whisking constantly, carefully pour the tempered yolks into the saucepan of milk on the stove. Stir the custard constantly with a wooden spoon or a heatproof spatula over medium heat until—once coated in custard—your finger leaves a trail on the spoon. Do not boil.
STRAIN the custard into a medium-sized bowl and place in the refrigerator until chilled. This can take several hours, and can be speeded up by placing the bowl in the freezer. If you do place it in the freezer, stir the mixture periodically to ensure it does not freeze solid. Once chilled, transfer the custard to your ice cream maker and freeze the custard, following the manufacturer’s instructions. Transfer to a freezerproof container and store in the freezer until ready to use.
FOR THE FIG JAM
IN a heavy-bottomed, medium-sized saucepan, combine the figs, sugar, lemon juice, and ¼ cup water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium, cover, and simmer for 20 minutes, stirring occasionally until the mixture thickens. When the mixture gets quite thick, stir constantly to keep it from burning. Take the mixture off the heat and place in a blender with 2 tablespoons of boiling water. Blend until the jam loosens to your liking, adding additional hot water if necessary. Set aside and cool to room temperature, then refrigerate until ready to use.
FOR THE CUSTARD
SPRAY an 8 x 8-inch pan with cooking spray, or grease with butter. Place cubed bread in the prepared pan. In a medium-sized mixing bowl, add the eggs, yolks, and vanilla and whisk until combined. Add the sugar and whisk again. Add the milk and cream and whisk again. Add the melted butter and whisk a final time. Pour the custard over the bread and lightly push down with your fingers until the bread is covered in custard. Cover in plastic wrap and place in the refrigerator for several hours or overnight.
PREHEAT the oven to 350°F. Spoon the fig jam all over the surface of the pudding and, using your fingers, work it gently between the pieces of bread. Bake in the preheated oven for about an hour, rotating every 20 minutes until the pudding puffs and is golden and the custard is set.
TO PLATE
SIFT confectioners’ sugar over the bread pudding and cut it into slices. Serve each on a serving plate with a scoop of white pepper ice cream and an additional dusting of confectioners’ sugar.
