You do not have to wait until the holidays to enjoy a good bread pudding and this fig version really livens up a traditional favorite. It is delicious and rich and a dessert you can enjoy anytime of year. Figgy Bread Pudding is a fantastic recipe that was shared with me by my sister-in-law, Shirley Roth. Shirley has also shared these lovely photos.
Shirley says, “Joe’s favorite dessert is bread pudding. I found a recipe using croissants that called for prunes. Since I still have dried figs (from our fig tree) in the freezer, I decided to use them instead. It was a big hit!”
- 1 cup figs, dried and cut up
- 1/3 cup brandy
- 3 cups half & half cream
- 5 large eggs
- 3/4 cup granulated sugar, plus 2 tablespoons for garnish
- 1 teaspoon pure vanilla extract
- 5 to 6 croissants
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Preheat oven to 325 degrees F. Butter a 13- x 9-inch baking dish (coat the bottom and the sides of the pan well with the butter).
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Narrowly (or slightly) cut the top half off of the croissants and set aside. Tear the remaining croissants into 1-inch pieces and set aside.
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In a bowl, combine the cut-up figs and brandy, let set 15 to 30 minutes. Note: I warmed the mixture it in the microwave to speed up the marinating. Strain the fig mixture, reserving the figs and brandy in separate bowls.
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In another bowl, whisk together the brandy, half and half cream, eggs, 3/4 cup sugar, and vanilla extract until well combined; set aside.
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Distribute the croissant pieces and figs in the prepared baking dish. Layer the reserved croissants tops over the top of the bread/fig mixture.
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Pour the egg mixture over the top and allow to soak for 15 minutes.
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In a large pot or teapot, bring approximately 8 cups water to a simmer; turn heat to low and keep water at a simmer. Evenly sprinkle the 2 tablespoons sugar over the top of the bread pudding. Set the filled baking dish into a large baking pan (roasting pan work well). Carefully pour hot water into the baking pan to come half-way up the sides of the bread pudding dish.
Baked approximately 1 hour, uncovered, or until the custard is set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.
To serve, cut into squares and put into individual serving dishes. Serve either warm or cold with vanilla ice cream (your choice).
Makes 12 servings.