Valley Fig Growers

Wine Soaked California Fig Bread Pudding

Makes 6 to 8 servings.


1/2 pound rustic Italian bread, cut into 3/4-inch cubes 

2 1/2 cups milk 

1 cup stemmed and diced Blue Ribbon Orchard Choice or Sun-Maid California Figs 

1/3 cup Gabbiano Pinot Grigio or Chianti (may substitute orange juice for wine) 

2 eggs 

1/2 cup sugar 

2 tablespoons butter, softened 

Lightly sweetened whipped cream 



  1. Preheat oven to 350°F. Place bread cubes and milk in medium bowl; set stand 15 minutes, stirring once or twice. Remove stems from the figs and coarsely chop. Bring wine to a boil in small saucepan. Add figs and simmer 2 minutes or until wine has been absorbed; set aside. Beat eggs with sugar and stir in bread cubes and soaked figs. Spread butter onto bottom and sides of 2-quart casserole dish. Spoon bread mixture into dish and bake 45 to 50 minutes or until knife inserted into center comes out clean. Let cool to warm, and serve with sweetened whipped cream. Top with sprinkle of cinnamon.
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 282
  • % Calories from Fat 24%
  • Fat 8
  • Cholesterol 68
  • Protein 7
  • Carbohydrates 45
  • Fiber 3
  • Iron 2
  • Sodium 237
  • Calcium 149
  • Potassium 290