Fig And Hazelnut Bread Pudding Recipe

Name: Fig And Hazelnut Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, divided; 8 slices challah bread, toasted; 1 cup thinly sliced dried Turkish figs; 1/2 cup thinly sliced dried apricots; 1/2 cup golden raisins; 1/4 cup coarsely chopped hazelnuts; 1/4 cup brown sugar; 1 lemon, zested and juiced; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; 1/8 teaspoon salt; 1 egg, beaten; 2 dried figs, sliced, or as needed; 2 dried apricots, sliced, or as needed; 1 cup heavy whipping cream; 2 tablespoons honey

Servings: persons

2 tablespoons butter, divided
8 slices challah bread, toasted
1 cup thinly sliced dried Turkish figs
1/2 cup thinly sliced dried apricots
1/2 cup golden raisins
1/4 cup coarsely chopped hazelnuts
1/4 cup brown sugar
1 lemon, zested and juiced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt
1 egg, beaten
2 dried figs, sliced, or as needed
2 dried apricots, sliced, or as needed
1 cup heavy whipping cream
2 tablespoons honey

1
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
2
Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
3
Place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. Stir egg into bread mixture until evenly mixed. Spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. Decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter.
4
Bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes.
5
Beat cream and honey together in a bowl using an electric mixer until stiff peaks form. Serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, divided, 8 slices challah bread, toasted, 1 cup thinly sliced dried Turkish figs, 1/2 cup thinly sliced dried apricots, and more.

Yes, Fig And Hazelnut Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig And Hazelnut Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions