Fig and Walnut Bread Pudding

Fig and walnut bread pudding combines day-old bread with dried figs, chopped walnuts, and a custard flavored with cinnamon, nutmeg, and vanilla. The bread absorbs the milk-and-cream mixture before baking, while the figs add sweetness and the walnuts provide crunch.

Let the assembled pudding soak for 10 minutes so the bread takes up the custard evenly. Bake until the top is golden and the center is set, then rest briefly before serving warm. Specify your preferred bread in the recipe, since a rich brioche and a lean French loaf produce different textures and flavors.

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Video

Olivia

Fig and Walnut Bread Pudding

5 from 1 vote

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

The method includes a 10-minute soak before baking and 10-minute rest afterward 20 minutes mins

Total Time 1 hour hr 25 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

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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 or honey, 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. Check that the center reaches 160°F (71°C), extending baking if necessary.
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

• Use day-old bread that is dry but not moldy. Cut it into similarly sized cubes.

• Specify the bread used for the main recipe. Brioche, challah, and French bread differ in richness and how much custard they absorb.

• Remove tough fig stems and chop the figs into small pieces so they distribute throughout the pudding.

• Pour the custard evenly and gently press down any dry bread. Allow the stated 10-minute soak before baking.

• If the top browns before the center is set, loosely cover with foil and continue baking. Rest for 10 minutes before serving.

• Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat individual portions until hot throughout.

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