Figs blueberries bread pudding

Had not have buttered croissant pudding since I first recreated from Nigella Lawson. Since my tree keep producing abundant of figs, I decided to use figs to make buttered bread pudding as I have stale bread, about 15 blueberries left before it starts to be mouldy.

This time I decided to change some of the ingredients used before in my white chocolate buttered croissants pudding. Be creative and adventurous to explore the various combinations that you can think of to make a pudding. This is trial and error creation. Glad it turned out well.

This is simple and creative delicious, comforting, a heart-warming dessert. You can serve this anytime or on occasion. I would eat it all by myself as I am s sweet tooth person. Let’s cook!!!


6-8 stale breads
200 grams sugar
5 Tbs water
300 ml double cream
200 ml thicken cream
200 ml vanilla custard
6 Tbs masala wine
5 large eggs (beaten)
1 Tsp vanilla extract
8-12 plum figs
15 blueberries
light brown sugar, scatter on top (OPT)


Preheat the oven to 150 degrees C. Tear bread into pieces and put in a deep baking dish; with a capacity of about 500 ml / 2 cups for this. Pour 6 Tbs masala onto bread to dampened it slightly.

Put the sugar and water into a pot, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat. Caramelise the sugar and water mixture by letting it bubble away, without stirring, until it all turns a bit thicker; this will take 3-5 minutes.

Turn heat down to low and add double cream, thickened cream, custard vanilla, vanilla extract and, whisking away, cream and vanilla extract for about 5 minutes. Take off the heat and, still whisking, add the beaten eggs. Let’s cool slightly, chopped figs to bite size and scatter over the bread. Do the same for blueberries.

Pour the caramel custard over breads with figs and blueberries. Then leave to soak for 10 minutes if bread is very stale. Scatter some light brown sugar over the top for caramelised top. Place in the oven for 1 hour-1 hour 15 minutes. Let it cool for 10 minutes before serving. Serve with more vanilla custard or more figs.

Note: You might need more or less time as oven temperature vary. If too much liquid, reduce the amount of vanilla custard by 50 ml or add more bread on top like making it pointy design. Remember you do need it to soak in and not too dry too. Do cover with foil if you are going to need to put longer in the oven. To prevent burning the bread. You can use croissants or any loaf of your choice.

My other pudding recipe:



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