This recipe featured at our Winter Spanish Cooking class uses staple ingredients usually found on hand and can be flavored with any fruit and Olive Oil of your choice depending on what is in season try blueberry and We Olive Meyer Lemon Olive Oil for summer. Perfect for a make ahead Brunch treat as well as dessert.
Recipe by Chef Lauren Mahlke
Serves 6-8 for dessert
one loaf of day old bread sliced into squares
juice and zest of two oranges
one cup of sliced figs
one cup of sugar
four cups of heavy cream
1/4 cup of We Olive Blood Orange Olive Oil
two teaspoons vanilla paste
one teaspoon of nutmeg
Panacea Fig Balsamic for drizzling
DIRECTIONS: Slice bread and layer into greased rectangular pan. Combine remaining ingredients and pour over bread. Bake at 350* bake for 40 minutes.
Photography By Rick Torresfirstname.lastname@example.org