Best 7 Fig And Hazelnut Bread Pudding Recipes

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Fig and hazelnut bread pudding is a delectable dessert that combines the flavors of sweet figs, crunchy hazelnuts, and soft bread in a creamy custard. Its origins can be traced back to the medieval era in Europe, where it was a popular dish served during feasts and celebrations. The combination of flavors and textures in this dish is truly remarkable, making it a favorite among dessert lovers worldwide. In this article, we will guide you through the process of creating the perfect fig and hazelnut bread pudding, highlighting the key ingredients and techniques that will elevate your dessert to new heights. Prepare to embark on a culinary journey as we uncover the secrets to making this delightful treat in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

FIG AND HAZELNUT BREAD PUDDING



Fig and Hazelnut Bread Pudding image

Crunchy hazelnuts, tart apricots, sugary-sweet figs, and a hint of citrus. This rich, dense bread pudding is great served hot or cold, with a dollop of whipped cream.

Provided by KellyM

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 45m

Yield 8

Number Of Ingredients 16

2 tablespoons butter, divided
8 slices challah bread, toasted
1 cup thinly sliced dried Turkish figs
½ cup thinly sliced dried apricots
½ cup golden raisins
¼ cup coarsely chopped hazelnuts
¼ cup brown sugar
1 lemon, zested and juiced
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ 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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
  • Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 437.6 calories, Carbohydrate 64.2 g, Cholesterol 92 mg, Fat 19.6 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 9.8 g, Sodium 281 mg, Sugar 36.4 g

FIG AND HAZELNUT BREAD PUDDING



Fig and Hazelnut Bread Pudding image

Crunchy hazelnuts, tart apricots, sugary-sweet figs, and a hint of citrus. This rich, dense bread pudding is great served hot or cold, with a dollop of whipped cream.

Provided by KellyM

Categories     Bread Pudding

Time 45m

Yield 8

Number Of Ingredients 16

2 tablespoons butter, divided
8 slices challah bread, toasted
1 cup thinly sliced dried Turkish figs
½ cup thinly sliced dried apricots
½ cup golden raisins
¼ cup coarsely chopped hazelnuts
¼ cup brown sugar
1 lemon, zested and juiced
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ 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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
  • Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 437.6 calories, Carbohydrate 64.2 g, Cholesterol 92 mg, Fat 19.6 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 9.8 g, Sodium 281 mg, Sugar 36.4 g

SPICED FIG BREAD PUDDING



Spiced Fig Bread Pudding image

This spiced fig bread pudding is baked to perfection - a wonderful addition to your dessert table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h25m

Yield 10

Number Of Ingredients 15

10 oz Brioche, challah or French bread, cut into 3/4-inch slices, then cut into 3/4-inch cubes (7 cups)
27 dried Mission figs (about 7 oz), stems removed
2 cups boiling water
2 teaspoons butter, softened
4 whole eggs
1 egg yolk
3/4 cup granulated sugar
3 cups half-and-half
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 tablespoon coarse sugar, if desired
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
  • In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
  • Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
  • Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg

MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING



Mom's Hazelnut & Chocolate Bread Pudding image

Mom combined her love of hazelnut spread and bread pudding into one delicious recipe. I adapted it for my slow cooker to save time in the kitchen. It's a great make-ahead game-day dessert. -Jo Hahn, Newport News, Virginia

Provided by Taste of Home

Categories     Desserts

Time 4h15m

Yield 12 servings.

Number Of Ingredients 12

1/4 cup unsalted butter
2 tablespoons semisweet chocolate chips
8 cups cubed challah or brioche
1/2 cup chopped hazelnuts
4 large eggs
1-1/2 cups fat-free milk
1/2 cup fat-free half-and-half
1/2 cup Nutella
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Sweetened whipped cream, optional

Steps:

  • Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

Nutrition Facts : Calories 259 calories, Fat 14g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 190mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

DRIED FIG AND HAZELNUT BREAD



Dried Fig and Hazelnut Bread image

This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy..."On Rue Tatin." Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner.

Provided by Annacia

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 9

1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon mounded fine sea salt
6 large eggs
8 tablespoons unsalted butter, melted and cooled
10 dried figs, coarsely chopped (about 8 ounces)
2 cups gruyere cheese, finely grated
1/2 cup hazelnuts, toasted and skinned
1/4 teaspoon mounded fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Butter an 8 ½ x 4 ½ x 2 ½ loaf pan, or 4 small loaf pans.
  • Line with buttered parchment paper, dust lightly with flour.
  • Sift the dry ingredients into a bowl.
  • In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined, then slowly whisk in the dry ingredients.
  • Stir in the melted butter until it is thoroughly blended, then fold in the figs, cheese, hazelnuts and pepper, making sure they are well distributed throughout the batter.
  • Pour the batter into the prepared pan or pans and rap it sharply on a work surface to release any air bubbles.
  • Bake in the center of the oven until the top of the bread is golden, and a tester stuck in the center comes out clean.(40 to 45 minutes for a single loaf, 30 to 35 minutes for smaller loaves.).
  • Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper.
  • Let cool and serve.

Nutrition Facts : Calories 3471.5, Fat 235.5, SaturatedFat 111.9, Cholesterol 1750.8, Sodium 4585.4, Carbohydrate 214.8, Fiber 20, Sugar 46.9, Protein 135.4

FIG AND HAZELNUT BREAD PUDDING



Fig and Hazelnut Bread Pudding image

Crunchy hazelnuts, tart apricots, sugary-sweet figs, and a hint of citrus. This rich, dense bread pudding is great served hot or cold, with a dollop of whipped cream.

Provided by KellyM

Categories     Bread Pudding

Time 45m

Yield 8

Number Of Ingredients 16

2 tablespoons butter, divided
8 slices challah bread, toasted
1 cup thinly sliced dried Turkish figs
½ cup thinly sliced dried apricots
½ cup golden raisins
¼ cup coarsely chopped hazelnuts
¼ cup brown sugar
1 lemon, zested and juiced
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ 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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
  • Soak bread slices in a bowl of water until soggy, about 5 minutes. Remove slices from bowl and squeeze out excess water.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 437.6 calories, Carbohydrate 64.2 g, Cholesterol 92 mg, Fat 19.6 g, Fiber 6.7 g, Protein 7.5 g, SaturatedFat 9.8 g, Sodium 281 mg, Sugar 36.4 g

FIG AND RAISIN BREAD PUDDING



Fig and Raisin Bread Pudding image

Make and share this Fig and Raisin Bread Pudding recipe from Food.com.

Provided by CaliforniaGrown

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14

3 cups chopped fresh figs (may substitute 2 1/2 cups chopped dried figs, plumped in hot water and drained)
1 cup golden raisin
1/4 cup brandy
9 slices French bread
5 tablespoons room temperature butter, divided
1/2 cup sugar
3 eggs egg yolks
1 egg yolk
1 1/2 cups whipping cream
1 1/2 cups whole milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
vanilla ice cream (optional) or whipped cream (optional)

Steps:

  • Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
  • Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.

Nutrition Facts : Calories 593.3, Fat 29.5, SaturatedFat 16.9, Cholesterol 179.2, Sodium 530.9, Carbohydrate 68.3, Fiber 3, Sugar 26.1, Protein 10.7

Tips:

  • Use ripe, fresh figs for the best flavor.
  • If you don't have any fresh figs, you can use dried figs. Just be sure to soak them in hot water for 15 minutes before using.
  • Toast the hazelnuts before adding them to the bread pudding. This will bring out their flavor and make them more crunchy.
  • Use a good quality bread for the bread pudding. A stale or dry bread will not absorb the custard as well.
  • Don't overmix the bread pudding batter. Overmixing will make the bread pudding tough.
  • Bake the bread pudding in a water bath. This will help to prevent the bread pudding from drying out.
  • Serve the bread pudding warm with a dollop of whipped cream or ice cream.

Conclusion:

Fig and hazelnut bread pudding is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your bread pudding rich and decadent or light and fluffy, this recipe is sure to please. So next time you are looking for a special dessert to impress your friends and family, give fig and hazelnut bread pudding a try.

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