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Close up of a scoop of fig white chocolate bread pudding with a scoop of ice cream and mint leaves and caramel drizzle on a plate
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Fig and White Chocolate Bread Pudding with Bourbon Caramel Sauce

A bread pudding with figs, white chocolate, and a hint of espresso drizzled with bourbon caramel is the perfect sweet treat!
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: bourbon, bread pudding, breakfast, caramel, chocolate, coffee, dessert, espresso, figs, white chocolate
Servings: 9 servings
Author: Crystal

Equipment

  • 9x13 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 9x13 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.