Chocolate Fig Bread Pudding

For pudding
4 cupsFirm white bread, cut into 3/4
1 cupValley Fig Growers Mission or Calimyrna Figs, coarsely chopped and stems removed
½ cup (3 ounces)Chocolate morsels or coarsely chopped chocolate
2 cupsMilk
2 tablespoonsButter
2 largeEggs
¼ cupGranulated sugar
2 teaspoonsVanilla
¼ teaspoonSalt
For sauce
1 ¼ cupsPowdered sugar
6 tablespoonsButter
1 largeEgg, beaten
¼ cupDark rum or brandy


To prepare pudding

Heat oven to 350F.

Grease a 1-1/2-quart baking dish.

Combine bread cubes, figs and chocolate in baking dish.

Heat milk and butter until butter is melted (do not boil). Combine eggs, sugar, vanilla, and salt; blend well. Add hot milk mixture to egg mixture, stirring constantly.

Pour over bread and fig mixture. Let stand 5 minutes.

Bake uncovered for 50 minutes or until knife inserted in center comes out clean.

Serve with sauce, directions below.

(If desired, baked pudding can be made several days ahead. Cover and refrigerate. Reheat in 325F oven for 15 minutes.)

To prepare sauce

In saucepan, combine all sauce ingredients. Cook over low heat, stirring constantly, about 3 minutes.

Serve warm over bread pudding.

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