Figgy Bread Pudding

IngredientsBread, Eggs
Day PartDessert
Menu PartDessert

Executive Chef Alberto Morreale
The Fig Tree Cafe
San Diego

Regional variations abound in recipes for bread pudding, with several areas of the country claiming a specialty. Executive Chef Morreale gives this one a California spin by incorporating dried figs into the base of egg yolks, heavy cream and brioche bread. The rich ingredients combine to create a decadent version of the classic dessert.


1 loaf brioche bread
10 egg yolks
2 1/2 oz. brown sugar
2 cups heavy whipping cream
1/2 cup spiced rum
1 tbsp. vanilla extract
1/2 cup dried mission figs, sliced
Gelato and caramel sauce, optional


1. Preheat oven to 350 F. Grease a 6x6 baking pan with butter. Cut brioche into 1/4-inch cubes.
2. In large bowl with electric mixer, whip egg yolks and brown sugar until light. Add cream, rum and vanilla; beat a few minutes longer. Fold brioche cubes into egg mixture until well coated.
3. Pour pudding into prepared baking pan; cover with foil. Bake in preheated oven 25 minutes. Remove foil and bake 5 minutes longer until top of pudding browns slightly.
4. Let cool. Serve topped with gelato and caramel, if desired.

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