Boozy bread pudding is one of those desserts that is the perfect nightcap to a special evening. This fig bread pudding recipe is the only one you need.
Rehydrate Dried Figs
The first decision is which kind of Sun-Maid and Orchard Choice California Dried Figs. Both work in this boozy bread pudding but offer different flavors. Mission Figs offer more of an intensely fig flavor and deep color. Golden Figs are more tangy with a delicate fruit taste that’s slightly nutty.
Booze Swaps for Boozy Bread Pudding
Dried figs are incredible at soaking up additional flavors through heating liquid and then rehydrating them For this bread pudding recipe, we use cognac, but if you’re interested in other alcohol, we’d suggest bourbon could be a good swap (or to take it in a different direction, try white wine or red wine). The figs will steep in heated liquid long enough for the liquid to penetrate the fruit and flavor it from the inside out.
Bread Pudding Recipe Tips
Stir together the sugars and cinnamon in a small bowl.
You’ll cut the bread into large cubes that then get spread out on two sheetpans to a single layer. They will toast and dry out in a low heat oven until their tops are stiff. You might find that you need to transfer the placement of the sheetpans halfway through and tossing the bread cubes then too. You’ll reserve a portion of the crisped bread cubes apart from the rest—see the note below. While they cool, you’ll assemble the other parts of the bread pudding.
In a large bowl, whisk egg yolks with remaining sugar, vanilla, and salt. Then, you’ll whisk in cream and milk. Into this, you’ll tumble in the majority of the bread cubes, tossing them to coat.
This part’s important—set the bowl aside so the custard can be absorbed into the bread pudding. Then, you’ll stir in the cooled boozy figs and transfer all of it to a greased 13 x 9 baking dish.
Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. This ensures you have some that still have a bit more structure alongside the custrardy bread cubes. Use a pastry brush to dab melted butter over the tops of the unsoaked bread pieces. Sprinkle cinnamon sugar mixture evenly over the top.
How to Eat the Bread Pudding
Find the full recipe below. We like serving it warm, after about 10-15 minutes to set up. You can always add a dollop of lightly sweetened freshly whipped cream—and adding a bit of creme fraiche while whipping makes it a bit tangy and more stabilized. A scoop of vanilla ice cream (or even salted caramel) would be delightful here too.
Cognac Fig Bread Pudding Recipe
Ingredients
- 1 1/2 cup Orchard Choice or Sun-Maid California Figs chopped
- 5 tsp cognac
- 2 tbsp light brown sugar
- 5 1/4 ounces granulated sugar
- 1/8 tsp ground cinnamon
- 14 ounces challah bread loaf cut into 3/4" cubes – see note
- 9 egg yolks large
- 4 tsp vanilla extract
- 3/4 tsp table salt
- 2 1/2 cups heavy cream
- 2 1/2 cups milk
- 2 tbsp unsalted butter melted
Instructions
- Combine diced figs and cognac in small bowl. Heat in microwave on high power until hot, about 20 seconds; set aside to cool, about 15 minutes.
- Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar, cinnamon, 1 tablespoon granulated sugar in small bowl; set aside.
- Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
- Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread cubes and toss to coat. Let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes. Stir in cooled fig mixture and transfer to 13 by 9 inch baking dish.
- Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.
Notes
Valley Fig Growers is a proud sponsor of Cook’s Country TV.
Recipe credit: America’s Test Kitchen.
