Fig and Raisin Bread Pudding
Indulge in the cozy, comforting flavors of Fig and Raisin Bread Pudding — a timeless dessert with a decadent twist. This recipe transforms day-old bread into a luscious treat, featuring the natural sweetness of dried figs and raisins, enhanced by a velvety custard infused with warm cinnamon, nutmeg, and vanilla. Perfectly baked to a golden-brown perfection, this dessert is irresistibly rich yet easy to prepare, with just 20 minutes of hands-on time. Serve it warm, dusted with powdered sugar, or pair it with whipped cream or vanilla ice cream for an extra touch of indulgence. Whether for brunch or an after-dinner delight, this bread pudding is sure to impress with its rustic charm and satisfying sweetness.
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Recipe Information
Ingredients
- 6 cups Day-old bread (cubed)
- 1 cup Dried figs (chopped)
- 1 cup Raisins
- 3 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 Eggs (large)
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Unsalted butter (melted, for greasing)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with melted butter.
Place the bread cubes in a large mixing bowl. Add the chopped figs and raisins, and toss to combine evenly.
In a medium saucepan, heat the milk and heavy cream over medium heat until warm but not boiling. Remove from heat.
In a separate large bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
Slowly pour the warmed milk mixture into the egg mixture, whisking constantly to temper the eggs and create a smooth custard.
Pour the custard mixture over the bread, figs, and raisins. Gently stir to ensure all the bread is saturated. Let the mixture sit for 10 minutes to absorb the custard.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Press down lightly to ensure the bread is packed and covered in custard.
Bake in the preheated oven for 45-50 minutes, or until the pudding is golden brown and set in the center.
Remove from the oven and let it cool for 10-15 minutes before serving.
Dust with powdered sugar if desired and serve warm. Optionally, pair with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 53.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 226 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
