📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. This helps prevent the bread pudding from sticking and makes serving easier.
2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon. Make sure everything is well combined for a smooth custard base. A lil lump here and there is okay, though.
3. Cut the stale bread into 1-inch cubes. Day-old bread works best because it soaks up the custard better without becoming mushy.
4. Add the bread cubes to the egg mixture and gently toss to coat evenly. Let the bread soak in the custard for about 15-20 minutes. This allows the bread to fully absorb the liquid, resulting in a moist and flavorful bread pudding.
5. While the bread is soaking, prepare the fig and walnut mixture. In a separate bowl, combine the chopped dried figs, chopped walnuts, and port wine. Let this mixture sit for about 10 minutes to allow the figs to plump up and absorb the port wine flavor.
6. After the bread has soaked, gently fold in the fig and walnut mixture. Distribute the figs and walnuts evenly throughout the bread pudding mixture.
7. Pour the bread pudding mixture into the prepared baking dish. Spread it out evenly to ensure it bakes uniformly.
8. Bake in the preheated oven for 45-50 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.
9. Let the bread pudding cool slightly before serving. This allows it to set a bit more, making it easier to slice and serve. You can serve it warm or at room temperature, depending on your preference.
10. Optional: Prepare a simple caramel sauce or vanilla cream sauce to drizzle over the bread pudding before serving. A dollop of whipped cream or a scoop of vanilla ice cream also makes a delightful addition. Serve and enjoy this comforting and decadent dessert!