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Bread Pudding with California Dried Figs: Main Image

Quick Facts

Nutrition Facts

Calories 235
  Calories from Fat 100 (43%)
(17%)Total Fat 11g
(30%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(20%)Cholesterol 61mg
(6%)Sodium 138mg
(2%)Potassium 86mg
Total Carbohydrate 30g
(5%)Dietary Fiber 1g
Sugars 19g
Sugar Alcohols 0g
(6%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Bread Pudding with California Dried Figs


  • 2 small dinner rolls

  • 1 croissant

  • 1 cream cheese Danish

  • 1/3 cup sliced, dried California figs (thick slices)

  • 1 egg yolk

  • 1/4 cup sugar

  • 6 Tbs heavy cream

  • 1/2 vanilla bean, cut lengthwise

  • 1/2 Tbs brandy

  • 2 tsp rum

  • 1 tsp softened butter

  • Brandy Sauce1/3 cup heavy cream

  • 1/3 cup granulated sugar

  • 1/2 Tbs brandy

  • Whipped cream (garnish)

Vanilla infuses this satisfying and toasty bread pudding, which is topped with a warmed brandy sauce.


  • 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.
  • Measure cream into a non-reactive saucepan; add vanilla bean. Heat to simmer, but do not let temperature rise above 180°F.
  • Then, 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.
  • Preheat oven to 350°F. Divide and spoon mixture into eight buttered individual baking dishes or ramekins. Bake at 350°F for 15 minutes or until golden brown on top.
  • For 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.