California Fig and Cognac Bread Pudding

valleyfiggrowers@alkalyne.solutionsDesserts, Fiber Rich, Recipes

Fig Cognac Bread Pudding

California Fig and Cognac Bread Pudding

Served warm, this Boozy Bread Pudding with Figs and Cognac is so good! Make this Fig Bread Pudding recipe for your next dinner party.
Fig Cognac Bread Pudding
Servings 10 people


  • 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


  • 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.


Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe, substituting rum for bourbon). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.
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Recipe credit: America’s Test Kitchen.

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