This Fig & Coconut Milk Bread Pudding recipe is one that I like to make when I have extra bread around the kitchen. Most recently, I had a bunch of cake donuts to use up. Is it crazy that I didn’t want to eat JUST donuts? Probably. But, I decided to see if I could turn the, into something more. This is how I came up with this recipe.
What’s great about this bread pudding recipe is that you can make it any way you like. If you don’t have fresh or dried figs, you can use any variety of fresh or dried fruits or even nuts. Instead of using donuts, you can try using a brioche or challah loaf. Personally, I love to use cinnamon raisin or chocolate bread for bread pudding.
A note on the syrup and some substitutes
For the syrup, I am using two of my favorite kitchen pantry items: Just Date Syrup and Nature’s Charm Condensed Coconut Milk. These are two products I always keep around because they are not only delicious AND use clean ingredients. I was able to find these on Amazon; however, if you can’t get this date syrup or condensed coconut milk to make the syrup, here’s a substitute: combine regular condensed coconut milk, brown sugar, and cinnamon together. You can use the same measurements as noted below. Come to think of it, you know what would make this recipe even better? A heaping scoop of one of Malai Ice Cream’s delicious Indian-inspired ice creams!
Got a sweet tooth?
Check out my other favorite dessert recipes like my Salted Chai Donuts with Spiced Coconut Cream Drizzle, Snickers Pie with Nut Crust, or Coconut Tahini Chocolate Chip Cookie Recipe. If you end up making my Fig & Coconut Milk Bread Pudding recipe, tag me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!
Fig & Coconut Milk Bread Pudding
- Cake Donuts/Brioche/Challah, 6 cups, chopped into 1-2" pieces
- Dried or Fresh Figs, 1 cup, halved
- Butter, 1/2 stick, melted + 2 tbsp for greasing
- Eggs, 4, beaten
- Coconut Milk, 4 cups
- Vanilla Extract/Paste, 1 tbsp Almond Extract is also a great option
- Jaggery/Brown Sugar, 1 cup
- Green Cardamom, 10-15 pods, ground (1 tsp)
- Cinnamon, 1 tsp
- Salt, 1/4 tsp
Coconut & Date Syrup
- Sweetened Condensed Coconut Milk, 1 cup
- Just Date Syrup, 1/4 cup
- Cinnamon, 1/4 tsp
Prep baking tray.
- In a large baking tray, spread 2 tbsp of butter to grease the tray and then add the chopped donuts/bread and dried figs. Mix together so the figs are evenly distributed.
- In a mixing bowl, beat the eggs until they turn a very pale, creamy yellow (about 5 minutes). Now whisk in the remaining ingredients until the sugar dissolves and everything is evenly combined.
Let it soak.
- Pour this mixture over the chopped donuts/bread and gently mix so everything is combined. Let this soak for about 30 minutes.
Make the Coconut & Date syrup.
- The syrup is super easy. While the donuts/bread soak, mix together all the syrup ingredients and set aside for later.
- Wrap the top of the baking tray with aluminium foil and bake at 350 degrees for 25 minutes. After 25 minutes, remove the aluminium and bake for another 25 minutes or until the top lightly browns. Remove and let cool. Drizzle with the coconut and date syrup and enjoy!
- For the donuts, I am using baked/cake donuts. Yeast donuts might be too airy for this recipe. You can try it and let me know how it turns out!
- For the figs, you can totally use any dried fruit or fresh fruit. Even jams would be delicious in this!
- If you hate coconut milk, use regular or a nut milk.
- I am using Just Date Syrup which you can get here: https://www.justdatesyrup.com/
- I'm using Nature's Charm evaporated coconut milk: https://www.naturescharmveganproducts.com/