Tis the season for figs! This fig and white chocolate bread pudding with a hint of espresso and a drizzle of bourbon caramel is a delicious dessert for holiday gatherings!
Figs remind me a lot of my dad. We would eat Fig Newtons faithfully. It was our guilty pleasure! (Or maybe not since figs are healthy?) Bread pudding is another important thing in my life, so why not put the two together!
How to make bread pudding
Bread pudding is a fool proof recipe…something that you do not have to be a professional baker to execute. Old bread is cubed, soaked in an egg and milk mixture, and baked until fluffy. Serve it up with some ice cream and you’ve got a yummy dessert in about an hour and a half!
Type of bread to use for bread pudding
It’s best to use bread on the sweeter side for bread pudding since this is a dessert. By “sweet”, I really mean to stay away from the savory breads. One rule to go by is to use a bread that you would use for french toast.
I prefer to use challah or brioche, but have used white bread in a pinch. The final product isn’t as good with white bread, but it gets the job done.
Why should I use old bread for bread pudding?
The cubed bread will soak in the milk and egg mixture for some time, which will make the bread pretty soggy if it’s fresher and soft. Using bread that is drier (aka, older) is much better to use. The bread will still soak up the milk, without the bread turning into a pile of mush.
When I know ahead of time that I’ll be making a batch of bread pudding, I cube the bread and leave it on the counter top at least a day before baking. Or, you can lightly toast the bread in the oven if it’s a last minute idea. Cool completely before soaking.
Soaking the bread
I took a shortcut with this recipe by soaking the bread cubes for 15 minutes right before baking. However, you can prep this a few hours ahead of time. Follow all the steps in the recipe card, tightly cover the pan with plastic wrap, and refrigerate until ready to bake.
How do I know my bread has finished baking?
Bread pudding does not bake the same way as cakes and cupcakes. Using the “clean toothpick” method is not ideal here, since there should still be some moisture once finished.
The top layer will be lightly toasted once baked. The bread pudding will jiggle a bit when lightly shaking the pan. If you lightly press the top, it should be slightly springy.
Which figs should I use for this recipe?
Depending on where you live, fresh figs may be hard to find. I used dried mission figs for mine, but definitely use fresh if you can! Dried figs can be found in the same aisle as raisins in your local grocery store.
How to make caramel sauce from scratch
Homemade caramel sauce may seem a bit daunting to execute. Here’s a fool-proof way to make it, with a few simple ingredients!
In a small pot, pour the granulated sugar into a pile. Keep the sugar more towards the center if you can.
Next, add the water by slowly pouring it along the inside edges of the pot to surround the sugar. Do not stir this together just yet.
Now it’s time to cook! Heat the pot on medium heat, still no stirring. Eventually, the pile of sugar will dissolve into the water. The liquid should lightly simmer, causing the sugar to melt and eventually caramelize.
Over a 5-7 minute time span, the liquid will go from clear to light brown in color. Once it’s the light brown shade, give the liquid a quick stir with a wooden spoon and take the pot off of the heat. Now it’s time to turn this into a nice buttery sauce!
The residual heat from the hot pot will continue to cook the caramel, so adding the cold ingredients will slow down the cooking. Add in the cold butter and heavy cream, but be cautious because there will be A LOT of steam! Stir the ingredients until fully combined.
Additional flavorings can be added here. I’ve added vanilla extract and bourbon for this recipe.
Once incorporated, immediately transfer the sauce into a heat proof container so it no longer cooks. Congrats! You’ve just made homemade caramel sauce!
Storage:
The caramel sauce will last 2 weeks in the fridge in an airtight container. The sauce can be reheated in the microwave when ready to use.
Variations to the fig and white chocolate bread pudding recipe
I’ve added a bit of espresso to this recipe. This can be completely omitted, or replaced with decaf coffee.
Any milk that you have on hand will work for the bread pudding. I always have whole or 2% milk on hand, and use those interchangeably.
The caramel sauce contains bourbon, which can also be omitted.
What to serve with bread pudding
The best toppings for a scoop of warm bread pudding is either a dollop of whipped cream or a scoop of ice cream! The slight heat will slowly melt the toppings, making it nice and ooey and gooey, like eating a warm brownie a la mode. And of course, the caramel sauce is another great addition!
I’d love your feedback if you get to make this recipe! Drop a comment and a rating, and tag me on Instagram. I’m sure you’ll also love my No-bake Apple Butter Cheesecake with a spiced graham cracker crust!
Fig and White Chocolate Bread Pudding with Bourbon Caramel Sauce
Equipment
- 9×13 or square baking dish
- Large bowl
- Whisk
- cutting board and knife
- small sauce pot
- wooden spoon
Ingredients
Fig and white chocolate bread pudding
- 1 pound day old bread see notes
- 1 cup white chocolate chips
- 7 ounces figs dried or fresh
- 3 eggs
- ½ cup granulated sugar
- 2 ½ cups milk
- 1 ½ teaspoon vanilla extract
- 1 tablespoon espresso powder or 2 shots of cold espresso
- 2 tablespoons unsalted butter melted
Bourbon caramel sauce
- 1 cup granulated sugar
- ¼ cup water
- 1 tablespoon unsalted butter cold
- ¼ cup heavy cream cold
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
Instructions
Bread pudding
- Spray a 9×13 or square baking dish with pan spray.
- Cut the bread into large cubes and add to a large bowl. Add the diced figs and white chocolate chips. Lightly toss to combine and pour into the baking dish. Set aside.
- In the same bowl, whisk together the eggs and sugar until combined. Add in remaining ingredients and thoroughly mix with the whisk.
- Slowly pour the milk mixture into the baking dish over the bread to soak for 15 minutes.
- While the bread is soaking, turn on your oven and heat to 350 degrees. After the 15 minutes of soaking, bake the bread pudding for 40-45 minutes.
- Remove from the oven and let it cool for 10 minutes before serving.
- Top with a scoop of ice cream or dollop of whipped cream, and a drizzle of bourbon caramel.
Caramel sauce
- Pour the sugar into the middle of a small cold pot.
- Pour the water along the insides of the pot, so that the water surrounds the sugar.
- Put the pot on the stove onto medium heat.
- Let the sugar slowly dissolve with the water, without stirring. Eventually, all of the sugar will be dissolved and will slowly simmer. After 5-7 minutes the mixture will turn into a light brown color.
- Once the mixture is light brown, lightly swirl the mixture with a wooden spoon for 10 more seconds.
- Remove the pot from the heat. Add in the butter and quickly stir to incorporate. The butter will create steam, so be cautious to not burn yourself.
- Slowly add in the heavy cream, stirring to incorporate and being cautious of the steam.
- Stir in the remaining ingredients, and pour into a heat safe container to stop the cooking process.