So we had a bit of a marital spat last week. I was asked to make my famous tira mi su, and I needed lady fingers. Now I have been making this dish for over 20 years, and I assumed my hubby knew which lady fingers I liked for my dish. I need the spongy kind, that almost feel like angel food cake.
Well, hubby came home with these.
I know Balocco claims these are for tira mi su. They are not for MY tira mi su.
These are a little tougher and crispy. And he bought two bags of them. TWO.
So now what do I do with all these? I am on a mission to figure out what to do with them, because their website doesn't have many ideas and I have two giant bags to use up. One of the ideas I had was making a breakfasty bread pudding. I was saving some orange scented cranberries left over from Thanksgiving, so I thought I could use that as well.
You don't need to soak this overnight, just for about 10 minutes. I also used my convection bake setting to cook it up evenly. I only used half a bag for this, so I have a long way to go. Stay tuned for more ideas! The good news is that these last a while in the pantry-THANK GOODNESS!
7 oz. Balocco lady fingers
2 cups milk
1 tsp. vanilla extract
dash of salt
1/4 cup sugar
1/4 cup dried blueberries
1/2 cup hot water
1/2-3/4 cup reserved cranberry compote (left overs from the holidays?) or berry jelly
Non stick cooking spray
Preheat oven to 375˚. Spray an 8" x 8" baking dish with nonstick cooking spray. Lay down an even layer of lady fingers, breaking some in half to make them fit in a corner or two.
Next, in a large bowl whisk the eggs with the sugar until thick. Add the vanilla and salt and whisk until mixed. Finally add the milk and whisk until combined.
In a small bowl, add the hot water to the dried blueberries, and cover with a bowl for 10-15 minutes. Drain and squeeze the berries so some of the liquid drains out.
Spread half the cranberry compote on top of the lady fingers, and sprinkle half the blueberries. Layer a second tier of ladyfingers on top, and spread the rest of the cranberries and sprinkle the rest of blueberries.
Gently pour the egg mixture on top. Let sit for 10 minutes so the lady fingers soften and absorb the egg mixture. I gently pressed the top layer into the egg mixture once while sitting.
Bake for about 45 minutes on the center rack, or until things look golden and puffy. Let sit for 5 minutes at room temp. Serve warm with a drizzle of maple syrup or sweetened mascarpone cream.