Fig (Or Date) Bread Pudding
A rich fruit bread pudding featuring figs or dates, toasted nuts, and a sweet custard, perfect as a comforting dessert or brunch treat for fruit lovers.
Ingredients
Instructions
- Add bread crumbs to hot milk and set aside to cool.
- When cool, add all remaining ingredients.
- Pour the mixture into a greased baking dish.
- Bake for 1 hour in a 350°F oven.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat. You can substitute chopped nuts with seeds for a nut-free version. If figs or dates are not available, dried apricots or raisins can work well too. Make sure to soak the bread crumbs thoroughly in the milk for optimal texture. The addition of a pinch of cinnamon or nutmeg can elevate the taste, reminiscent of Swedish Cardamon Bread.
Serving Suggestions
Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a more festive touch, sprinkle with powdered sugar or drizzle with caramel sauce. Consider serving alongside a light salad for a balanced brunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat the entire dish in the oven at 350°F for about 15 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fig (Or Date) Bread Pudding contains roughly 1144 calories, with 17g protein, 184g carbohydrates, and 42g fat. It is an excellent source of vitamin C (54% of the Daily Value), dietary fiber (36% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 943mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use stale bread for this recipe?
Yes, stale bread is perfect for this recipe as it absorbs the milk better, giving the pudding a nice texture. Just ensure that the bread is not moldy, and cut it into small pieces or crumbs for easier mixing.
Can I make this pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it the next day, and it may take a few extra minutes in the oven if it's cold.
Is there a way to make this recipe vegan?
Yes, you can make this recipe vegan by using plant-based milk, such as almond or oat milk, and replacing the eggs with flaxseed meal mixed with water or a commercial egg substitute. You can also use vegan butter in place of regular butter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).