Bread Pudding with California Dried Figs Feature

California Fig Bread Pudding

Servings: 8

By The Cracked Pepper Bistro, Fresno, California


  • 2 small dinner rolls
  • 1 croissant
  • 1 cream cheese Danish
  • 1/3 cup sliced California Dried Figs (thick slices)
  • 1 large egg yolk
  • ¼ cup sugar
  • 6 tablespoons heavy cream
  • ½ vanilla bean, cut lengthwise
  • ½ tablespoon brandy
  • 2 teaspoons rum
  • 1 teaspoon softened butter

Brandy Sauce

  • 1/3 cup heavy cream
  • 1/3 cup granulated sugar
  • ½ tablespoon brandy
  • whipped cream; for garnish


  1. Cut rolls, croissant and Danish into 2 inch cubes; turn into large bowl and add sliced figs. Combine egg yolk and sugar in small bowl; whisk together and set aside.

  2. Measure cream into a nonreactive saucepan; add vanilla bean. Heat to simmer, but do not let temperature rise above 180°F. Slowly pour hot cream into egg yolk mixture, while whisking vigorously. Discard vanilla bean; stir in brandy and rum. Pour mixture over bread and figs; mix together to combine well. Cover and chill for 2 hours.

  3. Preheat oven to 350°F. Divide and spoon mixture into 8 buttered individual baking dishes or ramekins. Bake for 15 minutes or until golden brown on top.

Brandy Sauce

  • Combine cream and sugar in saucepan; stir constantly over low heat until thick enough to coat back of spoon. Remove from heat and add brandy, as desired.

  • To serve

  • Spoon Brandy Sauce over reheated puddings and finish with dollop of whipped cream.