Fig and Walnut Bread Pudding

Bread pudding began as a clever way to transform leftover bread into a comforting dessert enjoyed across Europe.
It offers steady energy while remaining light but satisfying.
Sweet figs bring natural richness and a delicate honey-like flavor.
Crunchy walnuts add texture and pair beautifully with warm spices.
Baked until golden, this dessert is perfect for cozy gatherings or holiday tables.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

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Fig and Walnut Bread Pudding

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Fig and walnut bread pudding with dried figs, warm cinnamon, creamy custard, and crunchy walnuts. A comforting homemade dessert that\'s perfect for holidays or family gatherings.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 808

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 6 cups day-old bread cubed
• 1 cup dried figs chopped
• 3/4 cup walnuts roughly chopped
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/3 cup brown sugar
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon butter for greasing the baking dish
• Powdered sugar for serving optional

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Equipment

Mixing Bowl

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Mixing bowl

Casserole Dish,

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Oven Baking pans

Cooking Instructions

 

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
2. Spread the bread cubes evenly in the prepared dish.
3. Sprinkle the chopped figs and walnuts over the bread.
4. In a large bowl, whisk together the milk, cream, eggs, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt.
5. Pour the custard mixture evenly over the bread.
6. Press the bread gently so it absorbs the liquid.
7. Let the mixture rest for 10 minutes before baking.
8. Bake for 40-45 minutes until the top is golden and the center is set.
9. Allow the bread pudding to cool for 10 minutes.
10. Dust with powdered sugar if desired and serve warm.

Nutrition

Calories: 808kcalCarbohydrates: 115gProtein: 24gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 188mgSodium: 755mgPotassium: 530mgFiber: 7gSugar: 29gVitamin A: 842IUVitamin C: 0.5mgCalcium: 313mgIron: 7mg

Notes

• Day-old bread absorbs the custard better than fresh bread.
• Brioche, challah, or French bread all work well for this recipe.
• Add a drizzle of caramel sauce or vanilla custard for an extra-special dessert.
• Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.

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