Chocolate Figgy Bread Pudding

A no-fuss seasonal dessert idea: chocolate and fig bread pudding.

So, this recipe isn’t exactly traditional figgy pudding but I wanted to use some type of dried fruit in a bread pudding and figs seem like the right choice this time of year. Fall is in the air. And I’m turning my oven on more these days. Plus “figgy” is a fun title, don’t you think?

I’m kind of a bread pudding fiend – if it’s on a restaurant menu, I’m ordering it. In fact, my very first post on my blog, Teaspoon of Spice, was a bread pudding recipe (with a cringe-worthy photo.) 

That said, I don’t like my bread pudding to be overly sweet and this version is definitely on my level of “just enough sweetness” (but if you want a touch more sweet, a drizzle of chocolate syrup over top will do the trick.)

I cut some calories by using low-fat milk instead of half-n-half, using less sweetener and one less egg but the results were still bread pudding worthy.

Chocolate Figgy Bread Pudding

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• Author: Deanna Segrave-Daly
• Yield: 12-16 servings 1x

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Description

This seasonal chocolate and fig bread pudding is a no-fuss yet delicious dessert idea for the holidays.

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Ingredients

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• 1 cup dried figs, chopped
• 1/2 cup orange juice
• 4 ounces dark chocolate, divided
• 3 1/4 cups low-fat milk, divided
• 1/3 cup unsweetened cocoa
• 1/3 cup maple syrup
• 3 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 14 ounces Challah bread, torn or cut into 1 1/2-inch pieces
• Whipped cream, optional
• Chocolate syrup, optional

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Instructions

1. In a large bowl, mix together figs and orange juice. Let sit for 15 minutes.
2. In a medium saucepan over medium-low heat, add 2 ounces dark chocolate and ½ cup milk. Whisk frequently until chocolate is melted. Whisk in unsweetened cocoa and maple syrup. Heat for a few minutes and then remove from stove. Cool slightly.
3. In a separate bowl, whisk together remaining 2¾ cups milk, eggs, cinnamon, vanilla extract and salt. Whisk in chocolate sauce.
4. Add bread to bowl with soaked figs. Break or chop the remaining 2 ounces of chocolate into ½-inch pieces and add to bread. Toss together with hands.
5. Pour chocolate egg sauce over bread mixture and let soak for 10 minutes.
6. Preheat oven to 325 degrees Fahrenheit.
7. Coat a 9×13-inch baking pan with cooking spray. Carefully pour bread pudding into pan and bake for about 40 minutes or until pudding has a Jell-O like consistency. Remove from oven and let sit for about 20 minutes (it will continue to cook and gel.) Serve warm with whipped cream and/or chocolate syrup, if desired.