Bread Pudding with Figs and Pine Nuts

Preheat the Big Green Egg to 170°C and set for indirect cooking using the convEGGtor.

Spread each slice of bread with the 2 tablespoons of room temperature butter and place buttered side up on a baking sheet. Lightly toast in an oven before letting it cool. Cut into 2 cm cubes.

Using a wooden spoon, mix the milk, cream/yoghurt, sugar, the 8 tablespoons of melted butter, the eggs, vanilla, cinnamon, nutmeg, figs and pine nuts in a large bowl. Stir until completely combined.

Add the bread and mix well until the bread is thoroughly coated.

Cover and refrigerate for 6-8 hours or overnight.

Spread the bread mixture evenly in the oiled Deep Dish Baking Stone and place on the grid.

Close the lid of the EGG and bake for 45 minutes or until golden brown.

Remove the bread pudding and let rest for 10 minutes.

To make the caramel sauce, while the bread pudding is baking, heat the sugar, maple syrup and water in a small heavy-bottomed saucepan on the stovetop over medium heat for 6-8 minutes until caramel in colour.

Add the cream/yoghurt, sambuca and butter and whisk until smooth and creamy.

Remove the pan from the heat and let cool for 15 minutes, then keep warm.

Serve with the bread pudding.

Serves 6