California Fig and Cognac Bread Pudding

valleyfiggrowers@alkalyne.comDesserts, Recipes

Fig Cognac Bread Pudding in a 13x9 baking dish on a wire rack

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.

Fig Cognac Bread Pudding in a 13x9 baking dish on a wire rack

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

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 in a 13x9 baking dish on a wire rack
Nutrition
Servings 10 people

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

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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