📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Lining the dish with parchment paper, leaving an overhang, makes it easy to remove the bread pudding later—less cleanup, always a win!
2. Slice the bread into 1-inch cubes. You’re looking for rustic, uneven pieces; uniformity isn’t the goal here. Spread the bread cubes in a single layer on a baking sheet (or two, if needed).
3. Bake the bread cubes for about 10-15 minutes, or until they are lightly toasted and slightly dried out. This step is crucial—it prevents the bread pudding from becoming soggy. Let the toasted bread cool slightly.
4. While the bread is toasting, prepare the fig and balsamic mixture. In a medium saucepan, combine the dried figs, balsamic vinegar, brown sugar, and water. Bring the mixture to a simmer over medium heat.
5. Reduce the heat to low and cook for about 10-15 minutes, or until the figs are softened and the balsamic vinegar has reduced slightly, creating a syrupy consistency. Stir occasionally to prevent sticking.
6. Remove the saucepan from the heat and stir in the vanilla extract. Let the fig mixture cool slightly.
7. In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, cinnamon, and salt until well combined. This custard base is what will bind everything together.
8. Add the toasted bread cubes to the bowl with the custard mixture. Gently toss to coat, ensuring that all the bread is evenly saturated. Let the bread soak in the custard for at least 30 minutes, or even longer for a richer result. The longer it soaks, the more flavorful and moist the bread pudding will be. I sometimes let it soak for an hour!
9. Pour the soaked bread mixture into the prepared baking dish. Spread the fig and balsamic mixture evenly over the top of the bread pudding, making sure to distribute the figs throughout.
10. Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean (or with just a few moist crumbs).
11. Let the bread pudding cool slightly before serving. Drizzle with a bit more balsamic glaze (optional) and garnish with fresh thyme or rosemary sprigs, if desired.
12. Serve warm and enjoy! This Fig and Balsamic Bread Pudding is delicious on its own, but it's also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream.