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Chocolate Figgy Bread Pudding @tspbasil

Chocolate Figgy Bread Pudding

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


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


  • 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


  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.