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Spiced Fig Bread Pudding
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Prep Time:
25 minutes
Total Time:
10 hours 25 minutes
Deliciously spiced fig bread pudding, a must-have dessert.
Ingredients:
  • 10 oz Brioche, challah or French bread, cut into 3/4-inch slices, then cut into 3/4-inch cubes (7 cups)
  • 27 dried Mission figs (about 7 oz), stems removed
  • 2 cups boiling water
  • 2 teaspoons butter, softened
  • 4 whole eggs
  • 1 egg yolk
  • 3/4 cup granulated sugar
  • 3 cups half-and-half
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 tablespoon coarse sugar, if desired
  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
Instructions:
  • Spread bread cubes evenly on a large 17x12-inch half-sheet pan. Allow them to sit uncovered for 8 hours to dry out.
  • Place the figs in a small bowl and cover them with boiling water. Allow them to stand for 15 minutes or until softened. Then, drain and coarsely chop the figs.
  • Prepare a glass baking dish with softened butter. In a large bowl, whisk together whole eggs, egg yolk, 3/4 cup granulated sugar, half-and-half, orange peel, vanilla, ginger, and allspice until smooth. Gently fold in bread cubes and figs. Transfer mixture into the baking dish and allow it to rest for 30 minutes.
  • Preheat the oven to 325°F. Sprinkle coarse sugar over the bread pudding. Bake for 1 hour and 20 minutes, or until the top is puffed and light golden brown. Allow it to cool for 5 minutes before serving.
  • In a chilled medium bowl, whip the whipping cream and 2 tablespoons of granulated sugar with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat. Enjoy with warm bread pudding.

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