Grandma's Fig and Walnut Bread Pudding: A Warm Hug in a Bowl
There's something incredibly comforting about bread pudding. It's a dessert that transforms leftover bread into a decadent treat, bursting with flavor and nostalgia. This recipe for Fig and Walnut Bread Pudding takes that comfort level to a whole new level. Sweet, jammy figs and crunchy walnuts nestled in a creamy custard base, all baked to gooey perfection – it's a dessert that's sure to become a family favorite.
Ingredients:
For the Bread Pudding:
- 4 cups cubed stale bread (brioche, challah, or French bread work well)
- 1/2 cup chopped walnuts, toasted
- 6 large dried figs, roughly chopped
- 2 cups whole milk
- 2 cups heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Whipped Cream (Optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Gather Your Scraps: This recipe is a great way to use up leftover bread! Cube your bread into bite-sized pieces and spread them out on a baking sheet. Toast them in a preheated oven at 300°F (150°C) for 10-15 minutes, or until lightly dried out.
- Walnutty Goodness: While the bread cubes are toasting, toast your walnuts in a separate pan over medium heat, keeping an eye on them to avoid burning. Roughly chop them once they're fragrant and golden brown.
- Figgy Delight: Roughly chop your dried figs. You can leave them a bit chunky for bursts of sweetness and texture throughout the pudding.
- Whisk Away: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, cinnamon, nutmeg, salt, and vanilla extract. This will be your custard base.
- Flavor Fiesta: In a separate bowl, combine the toasted bread cubes, chopped walnuts, and chopped figs.
- The Marriage: Gently fold the bread cube mixture into the custard base, making sure all the bread gets coated. Let the mixture sit for 10-15 minutes, allowing the bread to absorb some of the custard and become slightly softened.
- Baking Time: Preheat your oven to 350°F (175°C). Lightly grease a baking dish. PPour the bread pudding blend into the arranged dish. Prepare for 45-50 minutes, or until a toothpick embedded into the center comes out clean. The edges will be golden brown, and the center will be slightly set but still have a gentle jiggle.
- Cooling Down: Take the bread pudding out of the oven and let it cool on a wire rack for at least 30 minutes before serving. This permits the pudding to set totally.
- Whipped Cream Bliss (Optional): If desired, whip up some homemade whipped cream to top your warm bread pudding. In a chilled bowl, use an electric mixer to whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serving Magic: Scoop warm bread pudding into bowls and top with a dollop of whipped cream (if using). Enjoy this delicious and comforting dessert!
Tips:
- Fresh Fig Twist: If you have fresh figs on hand, you can use them instead of dried figs. Slice them fresh and gently fold them into the batter before baking.
- Boozy Twist (Optional): For an adult-friendly twist, add a tablespoon of your favorite liqueur, like rum or brandy, to the custard base.
- Custard Consistency: Don't overbake the bread pudding. It should be mostly set but still have a slight jiggle in the center. This ensures a gooey and delightful texture.
- Leftovers Love: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a few seconds until warmed through.
- Sauce Options: This bread pudding pairs beautifully with a variety of sauces. Drizzle it with warm caramel sauce, chocolate sauce, or a simple dusting of powdered sugar for a delightful variation.
So next time you have some leftover bread, don't toss it! Whip up this Fig and Walnut Bread Pudding and experience a taste of pure comfort in every delicious bite.