Bread pudding is a practical, and simple dessert. Traditionally composed of bread, milk and/or cream, sugar, and eggs, my own grandmother would make it just to ensure that the daily staples in the kitchen never went to waste.
That doesn’t mean however that a good bread pudding should be devoid of inspiration, flavor, or texture. There are many variations, both in flavor and texture. It can be a very versatile dessert, and even elegant enough for company.
Bread pudding with brandied figs, apples and walnuts
I admit that I’m a bread pudding snob. The best are always homemade, but a restaurant that can produce a quality, memorable pudding, is a restaurant I’m likely to return to. In the last twenty years though, I’ve had a scant few memorable ones, and sadly have suffered through more mushy, soggy, flavorless and uninspired puddings than I care to recall.
After scouring many recipes, and numerous experiments in the kitchen, this bread pudding recipe is fast becoming our favorite here. Ultimately, the key to a good bread pudding is the bread. Hearty rustic white loaves should be used, such as Ciabatta, Pugliese, or even Sourdough, more the better if the bread was homemade.
Even a rustic sourdough, if not too sour, can be used to make bread pudding
We bake bread at Curbstone Valley a few times a week, and occasionally find ourselves with extra, perfect for a dessert such as this. The rich flavor of the figs, paired with the apples, brings a sweetness to the dessert, without being cloying, or using excess sugar, and the toasted walnuts bring a welcome contrast in texture to the bread. Overall, a thoroughly enjoyable dessert, perfect served warm on a crisp cool fall evening.
Yield: 10-12 servings
14 oz Quality Rustic White Bread, cubed
2 Cups dried, unsulphured Organic Black Mission Figs, stems removed, sliced
1/2 Cup Brandy
2 1/2 Cups Whole Milk
2 1/2 Cups Heavy Cream
2 Whole Vanilla Beans
2 Medium Organic Apples, diced
2 Tablespoons Lemon Juice
1 Tsp Lemon Zest
3/4 Tsp Fresh Ground Nutmeg
4 Large Eggs
1 Large Egg Yolk
3/4 Cup Light Brown Sugar
1/4 Tsp Salt
1 Cup Walnut Pieces, lightly toasted, and chopped
Topping
1 1/2 Tablespoons Unsalted Butter, Melted
4-5 Tbsp Vanilla Sugar*, or Light Brown Sugar
Preheat Oven to 325 F
Generously butter a 13×9 inch baking dish.
The night before, cut the bread into 1 inch cubes, and arrange in a single layer on a baking sheet. Leave the bread out overnight to dry slightly.
Cubed Sourdough
When ready to make the pudding, reserve 2 Cups of the bread cubes, and set aside.
Soak the sliced dried figs in the brandy for at least 1 hour, stirring occasionally to ensure the fruit is evenly moistened. Drain the figs, reserving 3 Tbsp of the brandy, and set aside.
Brandy-soaked Black Mission Figs
Combine the milk and cream in a medium saucepan. Split the vanilla beans lengthwise and scrape the seeds. Add the vanilla to the milk and cream, and heat the vanilla-milk mixture until warm, no higher than 180F (do NOT boil). Set aside to cool for 20 minutes.
Milk and cream mixture is heated through with the vanilla
To enhance their flavor, toast the walnuts in a dry skillet over medium-high heat for 3-5 minutes, stirring frequently.
Toast the walnut pieces in a dry skillet
When sufficiently cooled, roughly chop the walnuts and set aside.
Rather than chopping, nuts can be placed in a zip-top bag, and gently crushed with a rolling pin
Peel, core, and dice the apples into half inch pieces, and in a medium bowl, immediately toss the apples together with the lemon juice and zest.
Diced Apples
In a large bowl, or using a stand mixer fitted with the whisk attachment, whisk the whole eggs, yolk, and sugar together. Carefully whisk in the warm milk-vanilla mixture, nutmeg, salt, and the 3 Tbsp of reserved brandy. If after soaking the figs there is insufficient brandy remaining, add enough brandy to bring the volume up to 3 Tbsp.
The cream mixture can be whisked by hand, or in a stand mixer
Pour the cream mixture over the bread, and mix thoroughly to moisten. Let stand 20 minutes to allow the bread to absorb the cream.
Allow the bread to soak to absorb some of the cream mixture
Toss the brandied figs, apples, and walnuts together, and add the fruit to the bread and cream mixture.
Mix the figs, apples and walnuts together, and add to the soaked bread
Pour the bread-fruit mixture into the prepared baking dish. Scatter the reserved 2 cups of bread pieces evenly across the top, and brush the dry bread cubes with melted butter. Sprinkle vanilla sugar evenly across the top.
Assembled bread pudding, ready for the oven
Set the bread pudding on the center rack of the oven, and bake until the pudding is just set in the center, a deep golden brown, and starting to rise up the side of the baking dish, 45-55 minutes.
Bake until set, and a rich golden brown
Allow to cool until set, but serve while still warm, with brandied whipped cream, or vanilla ice cream. Indulge, and enjoy!
Cinnamon Variation:
Omit the vanilla beans from the cream mixture. After whisking the cream into the egg mixture, add 1 teaspoon vanilla extract.
Instead of vanilla sugar, mix 2 tablespoons of granulated sugar with 1/2 teaspoon of cinnamon, and sprinkle over the pudding before baking.
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*Don’t discard your vanilla beans! Even after they’ve been scraped, they still have a lot of flavor left. After the beans are scraped, you can make your own vanilla sugar by placing the split beans into 2 cups of granulated sugar. Place the sugar into an airtight jar, and let it sit for 2 weeks before using. Vanilla sugar can be used in place of granulated sugar in many desserts to add a little extra flavor.
Our fig tree is going crazy. I need to make this ASAP!
Oh My! With exception to the milk and cream… which I am allergic to … this is scrumptious! Like everything else you do Claire … a fabulously put together recipe and post. ;>)
Yummy! I love bread pudding, going to try this one.
Dear Clare, Oh, I do so agree that I can remember historic puddings wherever and whenever they have been served. My most memorable bread and butter pudding was served in a small restaurant in Brighton where Panettone was used for the ‘bread’ and sultanas soaked in something alcoholic had been added. Perhaps it was the delicious fluffiness of the pudding, the alcoholic sultanas or perhaps it was the excellent company but this night remains clear in my memory still.
Thank you, thank you, Clare. Was so hoping you would post this. ((Big hugs))
OMG. Yum. Yum. Yum. I’ll be right over.
Just reading the recipe is a sensuous experience! I’ll be filing this to try soon.
Hi Clare – never eat bread pudding but this recipe is so tempting and beautifully illustrated and explained. And you still find time to make your own bread – enough said!
Laura
Wonderfully tasty! I love bread pudding and I love figs.
Thanks for the tip on the sunflowers and cucumber beetles! I had sunflowers (but no beetles) last year — maybe that was why. Now I need a trapping plant for squash vine borers!
I agree about the memorable places to have bread pudding. The best I’ve ever had was at a tiny little restaurant in the French Quarter of New Orleans. This recipe looks delicious. I’ve never had bread pudding with figs and apples.
Invite me over for tea and bead pudding. Yummy. The recipe was so well described and laid out, I guess I will have to make some myself. Thanks, Donna
That pudding looks delicious. I like bread pudding – all it needs are some good quality ingredients to make it special. No reason for it to be stodgy and bland.
O.M.G. WOW!!!!! You hooked me with the title and reeled me in! This looks absolutely amazing!! I can’t believe it…and can’t wait to try this recipe out! I LOVE bread pudding…but it has to be good. My mouth is watering!!!!!!
Clare, I love bread pudding, too, but I usually think of it as simple, hearty, peasant fair. This is by a long shot the fanciest bread pudding recipe I’ve ever seen, but it sounds wonderful. (Just reading the list of ingredients had me salivating!)
Clare,
“Brandy-soaked Black Mission Figs” .. you’ve got me there – for a long time I avoided bread pudding, but no more!! This recipes sounds/looks divine.
p.s. Thanks for your comment on the Bay Area Tendrils post. I’ve added a postscript/back story!! about the chickens.
You had me at walnuts. I think walnuts may provide the texture that helps me leave behind my aversion to bread pudding. (Too many bland, soggy versions from childhood haunt me.) We’re always looking for enticing ways to use up the final bits of our homemade loaves; it’s hard to waste a morsel!
Thanks, Clare!
Wow Claire, I honestly don’t have many memories of bread pudding from my childhood, and what I do remember really wasn’t anything like your recipe sounds. It sounds amazing and quite yummy! From the brandy to the nuts, figs and cream, mmm, it must be the best bread pudding out there;-) If I am lacking for a dessert in the future, I will know where to check back to look up your recipe!!
I love bread pudding and your recipe looks fabulous! I’m going to give it a try. Thanks!
Yum, I love bread pudding, yet I almost never make it. I even have some of our own dried figs on hand. Looking at the ingredients though, I’m guessing it wouldn’t help my waistline any!
It was really great to meet you and Jon! Based on the sample of your cake and caramel (amazing), I am looking forward to trying this recipe with my overflowing figs.
It’s was great to meet you too Esperanza! Slight word of warning though, if you do make this, I recommend eating mostly salad for the week before…or at least sharing some with all of your friends. 😛
I just made it. I used fresh figs instead of dried. Oh my…this is such a great recipe. We can’t stop eating it!
Thanks for the follow-up Esperanza! So glad to hear it works well with fresh figs, as I’ve only used dried (our fig tree is very young, and not yet producing much fruit). I probably should have included a disclaimer with the recipe though. We had the same problem. We couldn’t stop eating it either! Definitely a dish to make when company is coming, if only so you don’t eat it all yourself! 😛